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Blackberry and apple pie bars

These fruity bakes are perfect with an afternoon cuppa



For the crust

  • 180g plain flour
  • 60g light brown sugar
  • 30g oats
  • 140g butter
  • 1tsp lemon zest
  • Pinch salt

For the filling

  • 2 eggs
  • 130g lemon strained protein yogurt
  • 40g flour
  • 2 tbsp light brown sugar
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ allspice
  • 250g frozen blackberries (thawed, well-drained)
  • 1 apple (peeled, cored and cut into small cubes)



  1. Preheat the oven to 175C, line and grease well a 20cm X 20cm tin. To make the crust add the butter, sugar, flour, salt, and lemon zest to a large bowl. Use your fingers to work the mixture into a rough dough - the flour won’t be entirely incorporated but that's fine. To make the crumble top separate ⅓ of the dough, place it in a small bowl, add the oats and combine to create a crumble for the top, set aside.
  2. Tip the remaining ⅔ of the dough into your prepared tin and spread the dough out across the bottom of the tin gently and evenly with your fingers until it covers the base of the tin. Bake in the oven for 30 minutes until slightly browned around the edges.
  3. To make the filling add the eggs, yoghurt, flour, sugar, cinnamon, nutmeg and allspice to a large bowl, then use a hand blender or whisk until it is combined completely.
  4. Add the blackberries and cubed apples to the cooked crust to form an even layer. Pour the filling on top of the layer of fruit and shake the tin gently from side to side to make sure it reaches the edges of the tin. Distribute the oat crumb over the top evenly, return it to the oven and cook for a further 25 minutes until the filling has set. Remove from the oven and allow to cool.  Cut into squares and serve.

Recipe from Glenisk

You can find more great baking recipes here.


You can serve with a dollop of yogurt.  Keep the squares in a container in a fridge if the squares are not going to be eaten in one day. They last in the fridge for about 3 days.