Autumn Berry Crumble Shortbread Bars
With a buttery shortbread crust, a jammy layer of berries and a crumb topping, these easy-to-make shortbreads are great to prepare in advance. Simply serve with hot or cold vanilla custard or your favourite ice cream. Many thanks to Naomi Hansell for this recipe!
Ingredients
- 330g plain flour
- 150g light brown sugar
- 125g ground almonds
- 300g butter
- 500g frozen berries
- 4 tsp cornflour
- 50g - 100g caster sugar (optional, depending on how sweet you like it.)
You will need a half sized AGA baking tray, ideally the medium depth one. Line it with greaseproof paper.
Method
- Whizz together (or rub by hand) the flour and butter until it forms breadcrumbs. Stir in the sugar and ground almonds.
- Spread 2/3 of this mixture over the base of the tin and press down firmly.
- Mix together the frozen berries, cornflour and sugar using and spoon on top followed by the remaining crumbs.
- Serve hot or cold with vanilla custard or ice cream
- Bake in the AGA baking oven, on the grid shelf on the floor, for 40 -45 mins until golden on top.
Note: To bake in an eR7, use B3 setting. To bake in a conventional oven, bake at 180C/160C fan.
AGA Demonstrations
This recipe was produced by Naomi Hansell - @nahansell_inspiringcooking as part of our AGA cookery demonstrations for 2023. To find out when our next online demonstration is, please visit our page. Alternatively please contact info@edwardsandgodding.co.uk for more information.
