Ruby Bhogal served up delicious almond crumble bars with almond shortbread and custard on Steph’s Packed Lunch.

The ingredients for the shortbread base are: 225g unsalted butter, room temperature, 110g caster sugar, 2tsp almond extract, 225g plain flour, sifted and 100g cornflour, sifted.

For the fruit filling: 500g raspberries, fresh or frozen, 25g caster sugar and 1tsp cornflour.

For the vanilla custard: ½ gelatine sheet or ½ tsp agar agar, 6 medium free range egg yolks, 100g caster sugar, 25g cornflour, sifted, 20g plain flour, sifted, 500ml full fat milk and 2tsp vanilla bean paste.

For the crumble top: 140g unsalted butter, cubed at fridge temp, 100g demerara sugar, 200g plain flour, sifted, 1tsp cardamom, ground and 50g flaked almond.

See more crumble recipes in the book titled: Crumble Cookbook: Top 60 Crumble Recipes available from Amazon now.