Oh Crumbs! Red Berry Jam Crumble Bars

a) In a large bowl, combine the cake mix with the plain flour, water and vegetable oil (see pantry for both amounts). 

b) Mix with a spoon until the ingredients are fully combined, 1 min. Then, empty the bowl onto your clean worktop.

c) Knead the dough well for a few minutes until you have a smooth ball that no longer crumbles. TIP: If the mixture is too dry and crumbly, add a little more water. If it's too wet, add a little more flour.

a) Pop two thirds of the dough into the bottom of your lined cake tin, then, using your hands, gently press the dough to the edges so that the dough evenly covers the bottom of the tin.

b) Using a fork, prick holes in the bottom of your dough. TIP: We recommend pricking it 30-40 times.

b) Place the tin onto the middle shelf of your oven until lightly golden, 35-40 mins.

a) Meanwhile, crumble the remaining dough into a medium bowl. Add the flour (see pantry for amount), then using your fingers, break apart any large pieces of dough with your fingertips until the mixture looks like breadcrumbs. TIP: If your dough is bit sticky, add a tablespoon of flour.

b) Add the granola to the bowl and mix to combine.

c) In a small bowl, combine the red berry compote, apricot jam and honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

a) Once the base is cooked, spread the red berry jam mixture over the top, then evenly sprinkle over the crumbly granola topping.

b) Pop back onto the middle shelf of your oven until the crumble topping is golden and crisp, 20-25 mins.