Apple and Sultana Crumble Bars

This is my second entry for Tea Time Treats hosted on alternate months by Karen from Lavender and Lovage and Kate from What Kate Baked. The theme for November is Ginger and Bonfire Treats, hosted by Karen.  I was leafing through my Hummingbird bakery cake days book and came across this recipe which is in the 'Halloween and Bonfire Night' section. It's a lovely recipe which is relatively simple to prepare. I love the spices mixed with the apples and sultanas. I'm sure I've mentioned previously that I'm not a fan of ginger but you can barely taste it in this recipe which is perfect for me. The crumble is buttery and soft with the chewiness of the oats, plus it makes it seem slightly healthier! 

 making the base 

 add the spiced apples

 sprinkle sultanas on top 

 finish with more crumble - I didnt have enough to cover the whole top so some of the sultanas were burnt!

 fresh from the oven 

Recipe from the hummingbird bakery cake days

200g plain flour

1 teaspoon baking powder

1/4 teaspoon salt

200g unsalted butter, softened

250g light brown sugar

120g rolled oats

300g granny smith apples (approximately 2.5-3 apples peeled, cored and chopped)

4 tablespoons cornflour

3 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

175g sultanas

• Preheat the oven to 170C.
• Sift the flour, baking powder and salt into a large bowl. 
• Add the butter and rub together until they resemble breadcrumbs. 
• Stir in the sugar and rolled oats.
• Press half of this oat mixture into a greased and lined tray (approx 22cm x 31cm). 
• Peel and core the apples, then cut into small chunks. 
• Mix the apples with the cornflour and ground spices. 
• Place the spice-coated apples on top of the oat mixture then sprinkle over the sultanas. 
• Spoon the remaining oat mixture on top and press down gently. 
• Bake for 30-40 minutes or until the mixture is golden brown.
• Allow to cool completely in the baking tray before slicing and serving.