This traybake is a real classic and I usually make it with dates.
I recently asked on my Facebook page for some ideas for different flavour combinations. A suggestion was Cherry Bakewell! Well I love a challenge and love a Bakewell tart so this flavour was definitely finding a space on my blog!!!
I used fresh cherries and made a compote for this recipe but a good quality cherry jam would work just as well.
I have been astounded how popular my crunch recipes have been especially the Rhubarb and Ginger one so I am sure this new flavour will popular as the flavours go so well together.
If you haven't made any of my crunch recipes you will find it very easy to make and all in one bowl - so no fancy stand mixers needed!
For this recipe you can make your own Cherry compote or you can use a good quality cherry jam. If you want to make your own follow this recipe first and allow it to cool before starting the crunch.
Preheat the oven to 180 degrees centigrade (160 fan) then line a 9 x 9inch or 23 x 23cm square cake tin with parchment paper. Available on Amazon
Put the flour, bicarbonate of soda, sugar and butter into a large bowl.
Rub the butter into the dry ingredients. It will be a bit sticky!
Add the porridge oats, almond extract and flaked almonds then rub in again until the mixture starts to clump slightly.
Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.
Spread the Cherry compote/ jam on the top.
Finally sprinkle on the remaining mixture then the extra flakes almonds and press down lightly.
Then bake in the pre-heated oven for 35-40 minutes.
Leave to cool in the tin before cutting into squares.
Cherry Bakewell Crunch
Sarah’s servings: 16
Sarah's skill: Easy
Baking time: 35-40 minutes
Ingredients:
8 Tbsp Cherry Compote or Cherry Jam
200g Plain Flour
200g Unsalted Butter
1/2 tsp Bicarbonate of soda
200g Soft light brown sugar
150g Porridge oats
2 tsp Almond extract
75g Flaked Almonds
2 Tbsp Flaked Almonds (for topping)
Method:
Preheat the oven to 180 degrees centigrade (160 fan).
Line a 9 x 9inch or 23 x 23cm square cake tin with parchment.
Put the flour, bicarbonate of soda, sugar and butter into a large bowl. Rub the butter into the dry ingredients. It will be a bit sticky!
Add the porridge oats, almond extract and flakes almonds then rub in again until the mixture starts to clump slightly.
Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.
Spread the Cherry compote/jam on the top.
Finally sprinkle on the remaining mixture followed by the extra flaked almonds, then press down lightly.
Bake in the oven for 35-40 minutes.
Leave to cool in the tin before cutting into squares.
Note: For this recipe you can make your own Cherry compote or you can use cherry jam. If you want to make your own follow my Cherry compote recipe (separate recipe card) first and allow it to cool before starting to make the crunch.
Sarah’s extra slice……
You could add some water icing to the top if you like for extra decoration.
For this recipe you can make your own Cherry compote or you can use cherry jam. If you want to make your own follow my Cherry compote recipe (separate recipe card) first and allow it to cool before starting to make the crunch.
The tin I used in this bake was