You need to try these gintastic boozy raspberry crumble bars!

Summer means many things: an abundance of delightful fresh fruit (that’s in-season - making it delicious and easy to find!), and lots of lovely gin cocktails - the two of which make a dreamy combo. So what do you get when two worlds collide?

A gooey, boozy raspberry crumble bar. And if you love raspberries, it’s worth checking out this luscious raspberry ripple gin pavlova recipe too.

These tasty crumble bars are packed with sweet gin-infused raspberries and have just the right amount of chewiness. They’re sure to be a crowd-pleaser, making them a no-brainer for your next BBQ (or if you’re having dessert al fresco).

We urge you to try this summer baking recipe - it’s heavenly - and a recipe you’ll revisit over and over again!

Method:

To macerate the raspberries, toss them in a container with the sugar and gin. Leave to soak for a few hours, then strain out the gin and set aside. Yummy!

1. Preheat the oven to 200c. Line a 20cm square tin with baking parchment.
2. In a bowl, mix together the sugar, flour, baking powder, and oats. Pour in the melted butter and combine until you reach a sandy consistency. Keep 1/3 of the mix aside for the topping and press the remaining ⅔ of the crumble into the base of your tin. A bit of parchment wrapped around the bottom of a glass works well here to get a dense base.
3. To make the cream cheese filling, beat together the cream cheese, icing sugar, egg, vanilla and lemon juice until light and fluffy. Use a spatula to layer this on top of your crumble base.
4. Evenly scatter the macerated raspberries on top of the cream filling. Then cover with the remaining crumble.
5. Bake on the middle shelf for 20 minutes. Scatter the top with rolled oats then bake for another 10 minutes until the top is golden and crispy. Leave to cool for an hour, then refrigerate for a few hours before removing from the pan and slicing into bars. Enjoy!

Preheat the oven to 200c. Line a 20cm square tin with baking parchment.

In a bowl, mix together the sugar, flour, baking powder, and oats. Pour in the melted butter and combine until you reach a sandy consistency. Keep 1/3 of the mix aside for the topping and press the remaining ⅔ of the crumble into the base of your tin. A bit of parchment wrapped around the bottom of a glass works well here to get a dense base.

To make the cream cheese filling, beat together the cream cheese, icing sugar, egg, vanilla and lemon juice until light and fluffy. Use a spatula to layer this on top of your crumble base.

Evenly scatter the macerated raspberries on top of the cream filling. Then cover with the remaining crumble.

Bake on the middle shelf for 20 minutes. Scatter the top with rolled oats then bake for another 10 minutes until the top is golden and crispy. Leave to cool for an hour, then refrigerate for a few hours before removing from the pan and slicing into bars. Enjoy!