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About
| These spiced jammy bars, topped with a crumble of oat and black barley flakes, are perfect for packed lunches, afternoon treats or served warm with ice cream as a delicious dessert. |
Leanne describes her recipe:
"Winter is with us and here in Scotland berry season is over for another year. Every year I gather baskets of my favourite berries – raspberries, blackberries, bilberries and lingonberries, and make them into jars of jam to see me through the year (and for gifting at Christmas).
"These spiced crumble bars are one of my favourite ways of using home-made jams. Made with oats and flavoured with wild spices (or whatever spices you like to bake with), they are comforting and delicious. With a chewy oaty base, a fruity jammy layer and a crunchy oaty crumb topping, they’re perfect as a snack, in your lunchbox, or warmed through in the oven and served with a dollop of cream for a tasty winter pudding.
"They’re a regular on my foraging and wild food events as a great way to showcase hedgerow fruit and wild spices. I’ve added Hodmedod's black barley flakes to the crumble mix and I’m delighted with the results – they add a perfectly nutty texture to the bars. I’ve used my bilberry jam in this recipe, but use whichever jam you like; whether home-made or shop-bought I am sure you’ll be delighted with the results."
Leanne Townsend is an expert forager and cook, running courses and workshops throughout the year in Aberdeenshire and throughout Scotland. She also leads academic research on wild food culture and practices in the UK and worldwide.
Ingredients
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