Dark chocolate, rye & raspberry crumble bars

Want an easy slice recipe that takes minutes to throw together and tastes AMAZING??! This is it... so oaty, with great big fat solid chunks of chocolate and plenty of tart raspberries. No special techniques required. And you can swap out the fruit for whatever is in season (or in season in your freezer!).

The rye flour gives a bit of a nutty taste, and more texture. I love rye flour in baking! But if you don't have it, all wheat flour is fine too.

Try this:

Makes 9 generous pieces

Ingredients

200gm frozen raspberries

1 tsp cornflour

1/2 cup of rye flour

1/2 cup of plain flour

1/2 tsp baking soda

1/2 cup brown sugar

1/2 cup rolled oats

1/2 cup wholegrain oats

A pinch of salt

70g pecans, roughly chopped

120gm butter, at room temperate

175gm dark chocolate, roughly chopped

Method

Toss the raspberries in the cornflour until they're well coated, then set aside. Heat oven to 170c. Place the flours, baking soda, sugar, oats, salt and nuts in a large bowl and combine.

Add the butter, chopped into chunks, then use your hands to rub the butter into the flour mix. It's done when you still have some larger chunks, but most of the butter is incorporated.

Divide the mix into approximate thirds, then spread two thirds out onto a slice tin (about 20cm by 30cm) lined with baking paper and press down firmly, making sure it's all the way to the edges. Bake for 10 minutes.

Remove and spread the raspberries and chocolate evenly over the base, then top with the remaining third of crumble mix. Bake for another 30 minutes, or until the top is starting to turn golden brown.

Remove from the oven and leave to cool completely in the tin. To make it easier to slice, refrigerate it for an hour first, then slice. Best enjoyed at room temperate. Keeps in an airtight container for 3-4 days.