I went rose-hip picking together with my grandparents. My grandfather picked the most!
Action time: 15 minutes + 45 minutes baking time + resting
Ingredients:
3.5 oz / 100 g oats
9 oz / 255 g all-purpose flour
4.4 oz / 125 g sugar
1 tsp cinnamon
6 oz / 175 g cold unsalted butter, cubed
8 tbsp rose-hip jam (see my previous post)
Extra: greased square baking pan (approx. 9 x 9" / 23 x 23 cm), parchment paper
1. Preheat the oven to 400°F / 200°C. In a bowl mix the oats with the flour, sugar, cinnamon, and a pinch of salt. Add the butter and rub it between your fingertips until the mixture resembles coarse crumbs. Let rest in the fridge for 30 minutes.
2. Line the bottom of the baking pan with parchment paper. Pat a little more than half of the dough evenly into the prepared pan. Press the dough firmly. Carefully spoon the rose-hip jam over the dough. Scatter the crumble mixture over the jam.
3. Bake the crumble in the preheated oven for 30 minutes until the topping is golden.
4. Remove from the oven and let cool completely. Cut the pie into 12-16 bars and lift them out of the pan.
9 oz / 255 g all-purpose flour
4.4 oz / 125 g sugar
1 tsp cinnamon
6 oz / 175 g cold unsalted butter, cubed
8 tbsp rose-hip jam (see my previous post)
Extra: greased square baking pan (approx. 9 x 9" / 23 x 23 cm), parchment paper
1. Preheat the oven to 400°F / 200°C. In a bowl mix the oats with the flour, sugar, cinnamon, and a pinch of salt. Add the butter and rub it between your fingertips until the mixture resembles coarse crumbs. Let rest in the fridge for 30 minutes.
2. Line the bottom of the baking pan with parchment paper. Pat a little more than half of the dough evenly into the prepared pan. Press the dough firmly. Carefully spoon the rose-hip jam over the dough. Scatter the crumble mixture over the jam.
3. Bake the crumble in the preheated oven for 30 minutes until the topping is golden.
4. Remove from the oven and let cool completely. Cut the pie into 12-16 bars and lift them out of the pan.
