These delicious cherry crumble bars are the perfect festival companion, picnic contribution or packed lunch treat! Fresh and summery while also comforting, this flapjack/crumble hybrid will hit the spot. The fruit and soured cream centre keeps them moist and the crumble top adds a lovely bite. Want to add more texture? Sprinkle some flaked almonds over the top!

We’ve used cherries here, but the great thing about this recipe is you can sub the cherries for whatever summery fruit you fancy! Why not try it with raspberries (although drain off some of the moisture), peaches or blackberries in autumn.

Ingredients

Makes 12

Cherry filling:
275g fresh cherries, pitted and sliced in half
1 tbsp cornflour
1 tbsp lemon juice
2 tbsp soured cream

Crumble layers:
240g rolled oats
375g flour
400g light brown sugar
1 tsp baking powder
340g salted butter, melted
0.5 tsp salt

Optional: flaked almonds

Method:

Preheat oven to 180 degrees C, and line a 9 x 13 inch tin with baking paper.

Stir together your cherries, cornflour and lemon juice.

In a large mixing bowl, mix the crumble ingredients together until it has a crumbly consistency. Press 2/3 of the crumble mixture into your lined 9×13 tin. Bake for 10 minutes.

Leave the base to cool a little, then spoon the soured cream onto the base and spread evenly. Top with the cherry mixture – you can swirl these together a little for a lovely creamy fruity mix.

Sprinkle the remaining crumble mixture on top, and bake for another 25-30 minutes. If adding flaked almonds, sprinkle these over the top 15 minutes into baking, to avoid them burning.

Remove from the oven and leave to cool so they can set into bar consistency, or dive in and eat your crumble bars while they’re warm and soft.