Strawberry and raspberry crumble bars

Crumble always has a special place in my heart, and I love it with a bit of custard after a roast on a Sunday, but I decided that you can have them whenever and in the form of crumble bars!! You’ll need:
2 cups raspberries + strawberries
1 tablespoon lemon juice
2 teaspoons cornstarch
2 tablespoons maple syrup
1 &1/4 cup flour
1 &1/4 cup oats
3/4 cup brown sugar
1 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup melted butter

Combine the raspberries and lemon juice in a small sauce pot and set on a medium low on the stove top. Stir occasionally and let the raspberries breakdown over the heat. Stir in the sweetener and the cornstarch. After about 4-5 minutes, remove the raspberries from the heat and let cool while you working on the crumble. Preheat your oven to 180°C. In a large bowl whisk together the oats, flour, sugar, salt, and cinnamon. Stir in the melted butter until combined. Measure out about 3&1/4 of the dough and press into the bottom of a baking paper lined pan. Make sure to leave some of the paper liner over the side so that you can easily pull out the bars. Spoon the berry mixture evenly onto of the bottom crust. Take the remaining 1/4 of the dough and sprinkle it over the top of the fruit. Place the crumble in the oven and bake for about 40 minutes or until the top comes out golden brown. Cool for at least 10 minutes before cutting into slices and store in an airtight container for up to five days. This recipe slightly adapted from from A Saucy Kitchen is also perfect reheated in the oven with some good old fashioned vanilla custard or a scoop of vanilla bean gelato 🌟