Blackberry Fruity Oat Bars

Last week I asked my youngest daughter if she fancied using some blackberries to make some Blackberry Fruity Oat Bars. She'd just come home from school and was pretty tired and she clearly hadn't planned to do baking with her mum when she got home so she wasn't overwhelmingly enthusiastic. Still, her big sister was at an after school club so we had about an hour of one-to-one time if she wanted it and that clearly appealed to her. She also loves getting her fingers messy, rubbing fat to flour and this recipe started with that. She's also pretty keen on anything involving fruit so the recipe ticked that box too. In fact, she loved the part of the recipe that involved squashing the blackberries and decided that her fingers were the best tools for this job. She said that being allowed to squish blackberries with her fingers felt really naughty.

Ultimately, it worked out well We had some quality time together, we made good use of a small quantity of seasonal fruit and the end result tasted good too. So, this week, when her sister was again at her club and the biscuit tin was in need of refilling, I asked her if she fancied making them again. This time she was enthusiastic from the start and was particularly looking forward to squashing the blackberries again! 

With blackberries readily available right now, this is the perfect recipe to make with children. It doesn't need a huge quantity of blackberries, which is handy if enthusiasm for picking quickly wanes. Best of all, it doesn't matter if the fruit gets squashed!

Blackberry Fruity Oat Bars (makes 12)

4 oz (110g) plain flour
3½ oz (100g) oats
4½ oz (125g) butter
3 oz (85g) caster sugar
2 oz (55g) chopped pecans
4½ oz (125g) soft fruit

Preheat oven to 190°C (gas 5) and grease a small tin. Using fingertips, rub the butter into the flour and oats until it forms a sticky breadcrumb consistency. Add the sugar and pecans and mix with fingers. Spread half of this mix into the bottom of the tin. Layer the blackberries on top and squash them gently then sprinkle over the remaining mix and press down lightly. Bake for 40 to 45 minutes until golden. Cut into bars whilst still hot and allow to cool completely in the tin.