Comments on: Raspberry Crumble Bars!

By: Lisa

Lisa — Tue, 25 Feb 2025 13:38:43 +0000

I would love to make this but I’m not a majorly fruit lover ! Is there any way I could make this just using the raspberry jam but without the actual raspberries in ??

By: Donna

Donna — Sat, 12 Oct 2024 11:56:54 +0000

I am going to make these but with a mincemeat filling as xmas is coming.
Can I make/assemble this the day before and leave in fridge before cooking?

By: Sabrina

Sabrina — Mon, 26 Aug 2024 16:34:37 +0000

I made these but with blackberries… I cooked the blackberry mixture on the hob first for about five mins because the berries were really juicy and I was worried the mixture was too wet, but it thickened up and then assembled and put in the oven. They came out great. Really enjoyed them! Thank you!

By: Jane's Patisserie

Jane's Patisserie — Tue, 30 Jul 2024 13:25:38 +0000

In reply to Caroline. Yes! x

By: Caroline

Caroline — Thu, 25 Jul 2024 05:42:31 +0000

If you change the fruit do you use matching flavour jam and still add the lemon juice?

By: Jane's Patisserie

Jane's Patisserie — Wed, 17 Jan 2024 14:31:50 +0000

In reply to Amy. Yes, they freeze well!

By: Amy

Amy — Tue, 16 Jan 2024 10:08:09 +0000

Made these and theyre delicious but won’t be able to eat them all over a few days. Are they okay to freeze?

By: Marie

Marie — Tue, 07 Nov 2023 18:14:03 +0000

I baked the base for 10 minutes before adding topping etc. Delicious!!! Also added flaked almonds on top before baking.

By: Pam

Pam — Thu, 06 Jul 2023 10:22:54 +0000

These were a firm favourite as was the rubarb ones i also made them with tinned apricots so simple so tasty thank for the loverly recipes chicken leek pie and creamy chicken went down a storm looking forward to you new book keep up the goo work

By: Nikki

Nikki — Thu, 04 May 2023 19:16:49 +0000

Can I use custard and jam inside these

By: Tom

Tom — Tue, 28 Mar 2023 13:35:14 +0000

I made these yesterday and have just tucked in to my first one, they are very tasty!

I had been looking for different ways to use sloes rather than making gin or vodka, so I made a sloe syrup and replaced 100g of jam with 100ml of the sloe syrup. I baked the crumble base for 10 minutes first, to prevent it from absorbing the berry mixture, as the syrup added a lot more liquid.

I also added some sweet cinnamon, ground almonds and lemon zest to the crumble mix.

I’d definitely make these again! I’m sure they’d be lovely with or without the sloes.

Thanks Jane for a fab recipe. =)

By: Jane's Patisserie

Jane's Patisserie — Fri, 17 Mar 2023 11:32:46 +0000

In reply to Lisa. Hiya! I would always using block (plant) butter for this otherwise it may be a tad oily! hope this helps! x

By: Jane's Patisserie

Jane's Patisserie — Fri, 17 Mar 2023 11:26:39 +0000

In reply to Kate C. Hiya! Yes this should be fine! x

By: Jane's Patisserie

Jane's Patisserie — Fri, 17 Mar 2023 11:16:20 +0000

In reply to Kelly. Yes this should be fine! Enjoy! x