Easy and Fast Grapes Crumble Bars
The crumble bars with grapes are prepared quickly and are made up of a base of soft shortcrust pastry with a filling rich in grapes that are covered with more crumbled shortcrust pastry on the surface.It will take you very little time to prepare both the base and the filling. A particular crumble rich in taste and very fragrant. Try it! It's worth it!
Ingredients
For the crumb bars and topping (rectangular baking tray 17 x 26 cm):
- 250 g Flour
- 90 g Almond flour
- 140 g Sugar
- 200 g Unsalted Butter (cold)
- 1 Egg
- 8 g Baking powder
- Zest from one lemon
For the filling:
- 400 g Seedless Grapes, cut in half if too big
- 2 tbsp Sugar
- 2 tbsp Corn starch
- 2 tbsp Fresh lemon juice
- Zest from one lemon
Instructions
- Mix the flour, almond flour, baking powder, and lemon zest with a food processor or by hand, then add the cold butter, cut into small pieces, and mix until the mixture resembles wet sand.
- Add the sugar and egg and mix everything quickly. The mixture should be lumpy. So don't worry if it's not perfectly blended.
- Prepare the mold by greasing the base and edges with a bit of butter and placing a sheet of baking paper on top. The butter only serves to keep the baking paper attached. I have used a rectangular pan, but you may also use a 22 x 22 cm square pan.Preheat the oven to 180°C.Use just over half of the dough to create the base and a slight edge all around, compacting the pastry with your hands.Prepare the filling by mixing the grapes with the sugar, cornstarch, lemon zest, and lemon juice in a bowl. Mix the filling well. The cornstarch is used to make the grapes juice that will form during baking creamy (almost gelatinous) and to prevent the pastry base from getting too wet.
- Place the grapes mixture on top of the shortcrust pastry base and cover with the remaining shortcrust pastry crumbled with your hands (or put in small quantities in random order).
- Bake at 180°C for approx. 45 minutes or until golden brown.Wait for your grapes crumb to cool before cutting it into squares.
Notes
The beauty of this recipe is that you can use whatever fruits you like. I have tried the same recipe with blueberries, raspberries, and a red fruits mix, and was super delicious too.