Name: Cinnamon, pecan and apple crumble bars
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 300g plain wholemeal or spelt flour; 200g cold unsalted butter , cubed; 100g light brown soft sugar; 50g chopped pecans; 1 tsp ground cinnamon; 1 tsp ground ginger; 2 medium cooking apples , peeled, cored and chopped; 2 tbsp caster sugar; ½ lemon , juiced

Cinnamon, pecan and apple crumble bars cut into rectangles

300g plain wholemeal or spelt flour
200g cold unsalted butter
cubed
100g light brown soft sugar
50g chopped pecans
1 tsp ground cinnamon
1 tsp ground ginger

APPLES

2 medium cooking apples
peeled, cored and chopped
2 tbsp caster sugar
½ lemon
juiced

Method

step 1
Heat the oven to 200C/180C fan/gas 6. Put the flour and butter in a bowl and rub together using your fingertips until the mixture resembles fine breadcrumbs. Stir in the brown sugar. Line a 20cm square baking tin with baking paper, leaving plenty overhanging the rim, and tip in half of the crumble mixture. Press down into an even layer using the back of a spoon or spatula, then bake for 15-20 mins until lightly golden and biscuity. Remove from the oven.
step 2
Stir the pecans, cinnamon, ginger and a pinch of salt into the remaining crumble mixture, and chill until needed.
step 3
Put the apples, caster sugar, lemon juice and 1 tbsp of water in a saucepan over a medium heat, cover with a lid and cook for 6-8 mins until the apples have softened. Remove the lid and stir to break up the apples, then continue to cook for 2-3 mins more until the mixture has thickened into a compote. Transfer to a bowl and cool.
step 4
Spoon the cooled compote over the baked base and spread out to the edges. Scatter over the crumble topping, clumping some together using your fingers so you have a variety of textures. Bake for 20-25 mins, or until the crumble topping is golden and crisp. Leave to cool in the tin completely before removing and cutting into squares.