Peach and raspberry crumble bars recipe
Our peach and raspberry crumble bars are ideal when you’re looking for something sweet. Perfect as a weekend treat with a cup of tea, these crumbly slices also taste delicious as a pudding. Serve alongside a generous dollop of gut-friendly natural yoghurt for a tempting dessert!
Raspberries are full of vitamins C and E, along with selenium, beta carotene, lutein, lycopene and zeaxanthin. Zeaxanthin helps to protect the eyes from certain harmful light sources – including the sun.
You can swap sugar for stevia in our peach and raspberry bars. This plant-based sweetener is an alternative to sugar. The stevia products we buy on the shelves are made from a heavily refined version of the plant’s leaf. The refined product can be between 150 and 200 times sweeter than sugar, so you may want to take extra care. You’ll usually find it in a blend with other sweeteners in commercial products. The amounts of stevia to use instead of sugar can vary from brand to brand, so it’s important to read the label and use the correct amount of stevia. Some brands have a 1:1 stevia to sugar replacement ratio (eg 100g of stevia for 100g of sugar) and others have a 1:2 ratio (eg use 50g of stevia for 100g of sugar).
Discover more delicious recipes from Liz Earle Wellbeing
- 220g self-raising flour
- 110g butter
- 40g sugar or stevia equivalent amount
- 35g chia seeds
- 110g oats
- 2 organic egg yolks
- 2 tbsp milk
- 110g raspberries
- 2 peaches, sliced
- 1 tsp dried basil
- 60g raw honey
- Heat the oven to 180°C/350°F/gas mark 4 and line a 24cm baking sheet with some baking paper.
- Blitz together 110g of the flour, butter, sugar (or stevia if using), chia and oats in a food processor until the mixture resembles breadcrumbs. Remove 150g of the mix and set aside in a bowl.
- Beat the eggs and remaining 110g of flour into the remaining mixture, adding the milk as it blends to bring it together. Roll the dough out onto the baking tray and bake for 10 minutes.
- Scatter over the raspberries and peach slices, keeping a few back for the top. Drizzle with 20g of the honey.
- Scatter over the reserved crumble topping and basil, and drizzle over the rest of the honey. Top with the remaining raspberries and peaches and return to the oven for half an hour, or until the crumble topping is golden brown.
- Leave to cool, then slice and serve.