Summer Fruit Squares | Nourish
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Summer Fruit Squares

Posted: Mon, 12 September 2016, 11:21

We have reached what we know of as the most fickle summer imaginable. If you are like us, and are utterly gutted at the idea of no more picnics, summer puddings, salads and lounging in the park, why not try out this recipe for Summer Fruit Squares?

This is a brilliant recipe which can be easily modified depending on what is in season. If you don't fancy scrounging the final batches of summer berries, why not go blackberry picking and substiute the fruits? You could even use plums or apples for a totally autummnal feel! These oat squares are a treat to enjoy with a tea or coffee or served with yoghurt for a dessert. The tart fruit is the perfect foil for the sweet buttery oat crumble.

Ingredients

For The Base

100g organic oat flakes

100g organic oat meal

50g unrefined brown caster sugar

2 tsp. baking powder (gluten free if required)

½ tsp. ground cinnamon

100g melted butter

For The Filling

300g (approx.) fresh or frozen berries

300g (approx.) chopped rhubarb

40g flaked almonds

100g unrefined brown sugar

Juice and zest of 1 unwaxed lemon

2 ½ tsp. corn flour

Method

Preheat the oven to 180 c and line a 20cmx25cm baking tray (or 20cm circular) with parchment paper.

Prepare the fruit by simmering gently for about ten minutes with the lemon juice and zest. Mix the corn flour with just enough water to make a paste and stir this into the fruit and cook for another minute or so. Set aside to cool.

Mix the dry ingredients well before gradually adding the melted butter. Make sure it is completely mixed through. Spread ½ of the mixture onto the baking tray and pack it down with a spatula. Bake for about 20 minutes or until it begins to colour. Remove from the oven and allow to cool.

Spread the fruit mix evenly over the oat base (there may be more fruit than you need; it can be reserved to serve with yoghurt) and sprinkle the rest of the oat mixture and almond flakes over the top. Bake for about 25 minutes. Allow to cool and refrigerate  for 30 minutes before cutting into squares.

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