Berry Crumble Traybake

Prep time 60 mins makes 18 bars



o For the filling:
o 400g berries
o 200g sugar ( you can reduce sugar)
o 1½ tbsp cornflour
o For the crumble:
o 300g self-raising flour
o 200g porridge oats
o 250g vegan sunflower spread
o 175g muscovado sugar ( again you can reduce sugar)
o 100g pumpkin seeds
o 1tbsp agave or maple syrup, optional



First make the filling. Put the berries, sugar and cornflour in a saucepan on a medium heat
and bring to a simmer. Cook, stirring occasionally 8-10 minutes until the sugar has dissolved and
the juices become thick and jammy. Set aside.

Heat the oven to 190C/170C fan and line an oven dish approximately 18cm x 25cm with
greaseproof paper.

In a bowl combine the flour, oats and spread in a bowl and rub together with your fingers. Gently
break up the spread until the mixture looks like coarse crumbs.

Stir in the muscovado sugar and pumpkin seeds, again using your fingers to break up the lumps
of sugar, then tip half of the mixture into the prepared oven dish and press down firmly with your

Spread the berry mixture over the base then top with the rest of the crumble and press down
again, as firmly as you can without squishing the fruit out. If using, drizzle the top with syrup then
bake for 35-40 minutes until golden.

Allow to cool in the dish then cut into 18 bars and keep in an airtight tin.