Oh Crumbs! Marmalade Crumble Bars
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Oh Crumbs! Marmalade Crumble Bars

Oh Crumbs! Marmalade Crumble Bars

Makes 14 | with Apricot Jam, Honey and Flaked Almonds

Get ready to crumble with these brilliant bars that hide a sumptuously sweet layer of sticky marmalade filling. Both the biscuity base and crumble topping are made from the same batch of dough, making it even easier to whip up treats for the whole family.

Allergens:
Cereals containing gluten
Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time1 hour 15 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1 pack(s)

Velvety Vanilla Cake Mix

(Contains Cereals containing gluten May contain Soya, Egg, Milk)

75 grams

Plain Flour

(Contains Cereals containing gluten)

60 grams

Granola

(Contains Cereals containing gluten May contain Nuts, Milk, Soya)

70 grams

Marmalade

108 grams

Apricot Jam

30 grams

Honey

25 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

80 milliliter(s)

Water

3 tbsp

Vegetable Oil

3.5 tbsp

Plain Flour

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Nutritional information

Energy (kJ)6651 kJ
Energy (kcal)1590 kcal
Fat41.9 g
of which saturates10.8 g
Carbohydrate282.2 g
of which sugars159.2 g
Protein23.1 g
Salt2.71 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Paper
Large Bowl
Bowl

Instructions

To Start
1

a) Preheat your oven to 180°C/160°C fan/gas mark 4.

b) Line an 8''/20cm square cake tin with baking paper.

Mix the Dough
2

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.

Bake the Base
3

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.

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

Prep the Toppings
4

a) Meanwhile, crumble the remaining dough into a medium bowl. Add the flour for the topping (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 orange marmalade, apricot jam and honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Into the Oven
5

a) Once the base is cooked, spread the marmalade 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.

Finish and Serve
6

a) Once baked, sprinkle over the toasted almond flakes.

b) Allow the crumble bars to cool fully in the tin before cutting into 14 portions to finish.

Enjoy!