Plum and Almond Crumble Bar

Hey guys,

So todays recipe is going to be the first in a series of #autumnwithangelicbaking. This is a recipe that can be had as a pudding with custard or as a snack if you seal a couple of slices in a Tupperware box and take to school or work. Plum is a very autumnal flavour so is perfect for this time of year.

Please use the hashtag #autumnwithangelicbaking and send me any photos of bakes that you have made or any other recipes that you want me to see. Thank you for all your support my blog. Well lets get into it....

Ingredients:

250g of hard unsalted butter
225g of caster sugar
300g of ground almonds
140g of plain flour, plus another 25g
2 eggs
1 tsp of cinnamon
1 tsp of baking powder
6 plums, sliced into sixths and stoned
50g of flaked almonds

Method:

1. Preheat the oven to 180C/160C fan. Then grease and line a tin that is roughly 20 x 30cm. Pulse the butter, sugar and ground almonds in a food processor until it resembled breadcrumbs. Spoon half of the mixture into a bowl and set aside for later.

2. Add all of the flour into the mixture that is in the food processor and blend until it forms a dough. Once a dough has been formed, tip the dough into the lined and greased tin. Press the dough around the bottom and the edges of the tin and bake for 15-20 mins or until golden brown and leave to cool.

3. To make the filling take the remaining butter, almond and sugar mixture and pop back into the food processor (saving a few tsps for the topping). Then add the eggs, 25g of flour, baking powder and cinnamon. Then pulse until the mixture resembles a batter like consistency.

4. Spread over the cooled base evenly and then top with the plum pieces and scatter over a little extra caster sugar and cinnamon. Then bake for another 20 mins and once this time is up sprinkle over the couple of tsps of almond, butter and sugar mixture along with the flaked almonds. Bake for around another 20 mins or until it looks golden brown.

5. Then leave to completely cool and then you can slice it up into bars to take as a snack to school/work or for puddings.

The hint of cinnamon in this dish really helps to make this more of an autumn/winter pudding. I hope that you enjoyed this recipe and don't forget to subscribe and send me your photos.

Anja x

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