Ingredients
| 3 Granny Smith apples, peeled, cored, chopped into 2cm pieces 300g butter, softene | |
| 1⅓ cups caster sugar | |
| 1 tablespoon vanilla extract | |
| 125g punnet blueberries | |
| 125g punnet blackberries | |
| 1 teaspoon cornflour | |
| 2½ cups flour | |
| 2 teaspoons baking powder | |
| ¾ cup sliced almonds |
These were such a success the first time I made them they have quickly become a favourite – a brilliant bake-and-take dessert to bring along on your camping trip. When berries aren’t in season, feel free to use frozen ones.
Instructions
| 1. | Put the apples in a large, deep frying pan with 20g of the butter, ⅓ cup of the caster sugar and vanilla extract and cook over medium heat for 5 minutes. |
| 2. | Add the berries and cook for 5 minutes, then mix the cornflour with 1 teaspoon water, add to the berries and stir to combine. |
| 3. | Cook for 5 minutes more, stirring occasionally, then remove from the heat and allow to cool. |
| 4. | Preheat the oven to 180˚C and line a 26cm x 23cm baking tin with baking paper. |
| 5. | In a food processor, whiz the remaining butter with the flour, remaining 1 cup caster sugar and baking powder until it starts coming together in big clumps. |
| 6. | Tip three-quarters of the mixture into the prepared tin and smooth firmly with the back of a tablespoon, then top the base with the berry and apple mixture. |
| 7. | Add the almonds to the remainder of the mixture in the food processor and pulse a few times to incorporate. |
| 8. | Take handfuls of this mixture and squeeze into clumps all over the berries. |
| 9. | Bake for 35 minutes or until golden. |
| 10. | Cool in the tin then slice into bars. Store in an airtight container for up to 4 days. |
Recipes and Food Styling Sarah Tuck / Photography and Styling Tamara West
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