Recipe: Megan Priscott – Red Kitchen | Photography: Brydie Thompson

These are yum! Great for afternoon tea, but also good in the mornings. A slice is like having a bowl of granola just in a bar. They are best eaten cold.

CRUST
1½ cups melted butter
1 cup chopped almonds or walnuts
2½ cups flour
1½ cups brown sugar
2½ cups Harraways rolled oats
1 tsp salt
1 tsp baking powder
1 tsp baking soda

Combine all ingredients, stirring until crumbly. Reserve about 1½ cups, spreading the remaining crust on the bottom of a greased 12 x 30cm rectangular pan.
Bake at 180 degrees for 12–15 minutes, until brown.

FILLING
2½ cups chunky diced fresh plums
1 cup chunky diced fresh apricots or plums
⅓ cup brown sugar
1 tsp cinnamon
2 tbsp flour
2 tbsp butter, melted and cooled
zest and juice of 1 lemon (about ¼ cup juice, 1 tbsp zest)

Gently combine all ingredients in a bowl, tossing until well coated.
Spread filling over baked crust, then crumble reserved crust over the top. Bake at 180 degrees for 35–40 minutes, until brown. Let cool completely before cutting into 24 bars.

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