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Raspberry halva crumble bars with sumac and rose

Jammy raspberry swirls meet toasted halva crumble in every bite.
A fragrant sumac and rose kick makes it taste bright, not sweet.
Chewy, golden, and sliceable—comforting bars with a fancy edge.

dessert ⏱ 75 min 390 kcal / portion 55.0 g carbs / portion (estimated) vegetarian glutenmilksesame 🔗 Original source

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Raspberry halva crumble bars with sumac and rose
v6 · rb0e705f985 20260727Z1751 105 g caster sugar 200 g halva 1⅛ tsp sumac 🔥 heat oven to 170°C and grease and line a 22cm square brownie tin 🌀 stir plain flour, caster sugar, light brown sugar, baking powder, and salt in a bowl 🌀 mix melted butter, tahini, and vanilla into the crumble mix 🔪 measure crumble mix and press half into the base of the tin 🔥 ⏱ 20 min bake base crumble ⏳ refrigerate remaining crumble mix crumble halva over the baked crumble base 🌀 mix raspberries with caster sugar, cornflour, half the sumac, and rose water spoon the raspberry mixture over the halva 🌀 scatter remaining chilled crumble over the fruit mix 🔥 ⏱ 45-50 min bake at 180°C until the top crumble layer is nicely golden and the fruit juices are starting to bubble ⏳ cool completely on a wire rack 🌀 mash raspberries for the drizzle with icing sugar, rose water, lemon juice, and remaining sumac 🔥 pour the drizzle over the cooled bake and unmould 🔪 cut into bars or squares and pack into an airtight box Raspberry Halva Bars 🎉 225 g plain flour 50 g light brown sugar ⅛ tsp baking powder ¼ tsp salt 175 g unsalted butter 40 g tahini 1 tsp vanilla bean paste 1 tbsp cornflour 1½ tsp rose water 300 g raspberry 5 tbsp icing sugar ½ tbsp lemon juice plain flour, light brown sugar, baking powder, salt 70 g unsalted butter, tahini, vanilla bean paste half remaining halva 35 g caster sugar cornflour, rose water half · ½ tsp sumac raspberry, icing sugar, lemon juice remaining · ½ tsp sumac
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Preparation steps

  1. heat oven to 170°C and grease and line a 22cm square brownie tin
  2. stir plain flour, caster sugar, light brown sugar, baking powder, and salt in a bowl
  3. mix melted butter, tahini, and vanilla into the crumble mix
  4. measure crumble mix and press half into the base of the tin
  5. bake base crumble for 20 minutes
  6. refrigerate remaining crumble mix
  7. crumble halva over the baked crumble base
  8. mix raspberries with caster sugar, cornflour, half the sumac, and rose water
  9. spoon the raspberry mixture over the halva
  10. scatter remaining chilled crumble over the fruit mix
  11. bake for 45-50 minutes at 180°C until the top crumble layer is nicely golden and the fruit juices are starting to bubble
  12. cool completely on a wire rack
  13. mash raspberries for the drizzle with icing sugar, rose water, lemon juice, and remaining sumac
  14. pour the drizzle over the cooled bake and unmould
  15. cut into bars or squares and pack into an airtight box

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