The Best Redcurrant And Tayberry Crumble Bars
These one-of-a-kind redcurrant and tayberry crumble bars combine a buttery crust, juicy redcurrants, mouth watering tayberries, and crunchy oat crumble topping to create the ultimate treat that is sure to impress. Plus, it only takes minutes to whip up this delectable snack – so you can put an impressive end to any meal without spending hours in the kitchen!
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Redcurrants and Tayberries Recipe
Tayberries and redcurrants are both delicious fruits that bring a unique flavour to any dish, especially in the case of redcurrant and tayberry crumble bars.
Redcurrants are small, tart berries that are packed with vitamin C and antioxidants. They add a tangy and slightly sweet taste to your treats, balancing out the flavours perfectly.
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On the other hand, tayberries are a cross between a raspberry and a blackberry grown in the UK, resulting in a delightful combination of sweetness and tartness. These juicy berries are known for their vibrant reddish-purple colour and rich berry flavour.
When incorporated into crumble bars, both redcurrants and tayberries provide a burst of freshness and a delightful texture. Whether you’re a fan of tart or sweet flavours, these berries offer a delightful palate experience that is sure to please your taste buds.
Top Tips
Mix the berries with sugar and cornflour/starch to help thicken the filling.
Remove the excess juice.
Layer the berry filling evenly over the crust to ensure every bite is bursting with fruitiness.
Make sure the base layer of crumble is thicker than the topping.
Allow the crumble bars to cool completely before cutting into squares to ensure they hold their shape.
For an extra touch of sweetness, drizzle a simple icing glaze over the cooled bars.
Ingredients For Tayberry and Redcurrant Bars
Redcurrant and Tayberry Filling
- 160 g Redcurrants
- 60 g Tayberries
- 3 tbsp Cornflour
- 60 g Caster Sugar
Base and Crumble
- 1 Egg Yolk
- 150 g Light Brown Sugar
- 150 g Rolled Oats
- 200 g Plain Flour
- ½ tsp Baking Powder
- 175 g Butter (softened)
How to make redcurrant and tayberry crumble bars
- Preheat the oven to 160℃fan/180℃/350℉/gas 4 and line a tin or oven proof dish (approx. 15cm x 25cm) with baking paper.
Filling
- Combine the redcurrants, tayberries, cornflour and sugar in a bowl, remove the excess juice and set aside.
Base and Crumble
- Add the butter, egg yolk, sugar, oats, flour and baking powder to a mixing bowl. Use either your fingertips or electric mixer with paddle attachment to mix together until you have large crumbs and the mixture stays together when pressed.
- Add a third of the mixture to the base of the dish and spread out and press down with back of a spoon or your fingers. Bake in the oven for 15 minutes.
- Pour the fruit onto the base and scatter the remaining crumble mixture. Bake for 30 minutes until golden.
- Leave it to cool in the dish then cut into bars.
Mix the fruit with the corn flour and sugar Make the crumble Put 2/3 of the crumble at the bottom of the dish and bake for 15 minutes Spread the fruit mixture on top of crumble Sprinkle the rest of the crumble on top Bake for 30 minutes
Storage
To store leftovers of redcurrant and tayberry crumble bars:
Allow the bars to cool completely before storing them. This helps prevent condensation and keeps the texture intact.
Use an airtight container or wrap the bars in tin foil.
If you have a large batch of crumble bars, consider dividing them into smaller portions for easier storage and consumption.
Place the bars in the refrigerator. They can last for up to 3-4 days when refrigerated properly.
If you want to extend their shelf life, you can also freeze the crumble bars. Wrap them individually and place them in a freezer-safe container or bag. They can be frozen for up to 2-3 months.
When you’re ready to enjoy the frozen bars, thaw them in the refrigerator overnight or at room temperature for a few hours.
Redcurrant And Tayberry Crumble Bars
Equipment
Ingredients
Redcurrant and Tayberry Filling
- 160 g Redcurrants
- 60 g Tayberries
- 3 tbsp Cornflour
- 60 g Caster Sugar
Base and Crumble
- 1 Egg Yolk
- 150 g Light Brown Sugar
- 150 g Rolled Oats
- 200 g Plain Flour
- ½ tsp Baking Powder
- 175 g Butter (softened)
Instructions
- Preheat the oven to 160℃fan/180℃/350℉/gas 4 and line a tin or oven proof dish (approx. 15cm x 25cm) with baking paper.
Filling
- Combine the redcurrants, tayberries, cornflour and sugar in a bowl, remove the excess juice and set aside.160 g Redcurrants, 60 g Tayberries, 3 tbsp Cornflour, 60 g Caster Sugar
Base and Crumble
- Add the butter, egg yolk, sugar, oats, flour and baking powder to a mixing bowl. Use either your fingertips or electric mixer with paddle attachment to mix together until you have large crumbs and the mixture stays together when pressed.1 Egg Yolk, 150 g Light Brown Sugar, 150 g Rolled Oats, 200 g Plain Flour, ½ tsp Baking Powder, 175 g Butter
- Add a third of the mixture to the base of the dish and spread out and press down with back of a spoon or your fingers. Bake in the oven for 15 minutes.
- Pour the fruit onto the base and scatter the remaining crumble mixture. Bake for 30 minutes until golden.
- Leave it to cool in the dish then cut into bars.
