Raspberry and Jalapeño Crumble Bars

Ingredients

Base and topping:

1 c flour

1 c rolled oats

½ c brown sugar

5 oz Westgold Unsalted Butter, soft

1 Tbsp honey

Pinch salt

Filling:

2 c frozen raspberries

¼ c sugar

3 Tbsp cornflour

3 Tbsp water

1-2 Tbsp jalapeño, chopped

Fresh raspberries to decorate

Method

First, make the filling:  

Place the raspberries and sugar into a saucepan and bring to the boil. 

Mix the cornflour and water to make a paste and pour into the raspberries stirring continuously until thickened. 

Take off the heat and allow to cool.

To make the base:  

Preheat oven to 356˚F. Line an 8" x 8" slice with baking paper. 

Place the flour, salt, rolled oats, brown sugar, butter and honey into a kitchen whizz and blitz until it starts to clump together. 

Tip ¾ of the mixture into the tin and gently press down.  Bake for 15 minutes. 

Take out of the oven and spread the raspberry mixture onto the par-baked base. 

Press the chopped jalapeños into the raspberry mix and sprinkle over the remaining oat mixture. 

Bake a further 10-15 minutes until the top has lightly browned. 

Remove from the oven and set aside to cool.  When cold, cut into pieces, sprinkle over fresh raspberries, and serve with natural yoghurt if desired.