It’s the perfect time of year for blackberries and apples, and they are also ideal partners for this Sukkot-friendly bake. Tip: this jam is delicious, but if you are short on time, you could use ready-made blackberry jam.


Method

• Line a 20cm square tin with baking parchment.

• Put the apple, blackberries, maple or date syrup, lemon juice and zest, vanilla extract and 20ml water in a medium saucepan.

• Bring to the boil, then reduce to medium heat and simmer for 10 minutes, mashing the apple with a fork every so often until soft and most of the liquid has evaporated. Remove and set aside to cool.

• For the base, place all the ingredients into a food processor and pulse until well combined. Press the mixture in an even layer onto the base of the tin. Using a fork, prick all over and then leave in the fridge for 15 minutes to firm up.

• For the topping, place the margarine, flour, sugar and cinnamon into a food processor and pulse until well combined. Remove and transfer to a small bowl. Add the pecan nuts and oats, and stir.

• Preheat oven to 180°C.

• Bake the base for 15 minutes. Remove and leave to cool for 5 minutes.

• Spread the filling over the cooked base, carefully spreading it evenly, right to the edges.

• Add the topping and bake for a final 30 minutes.

• Leave to cool completely in the tin – about 30 minutes before cutting into 12 bars.
  
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