Blackberry & Ginger Crumble Bars

Method

Preheat your oven to 180°C (160°C fan) and grease a 20x20cm baking tin.
In a large mixing bowl, combine the plain flour, caster sugar, baking powder, and salt.
Add the cold diced butter to the dry ingredients and rub together using your fingertips until the mixture resembles breadcrumbs.
Stir in the beaten egg until the mixture starts to come together into a dough.
Press two-thirds of the dough mixture into the bottom of the prepared baking tin to form a base.
In a separate bowl, toss the blackberries with the demerara sugar and cornflour until evenly coated.
Scatter the blackberry mixture evenly over the dough base in the baking tin.
Sprinkle the finely chopped Opies Stem Ginger over the blackberries.
Crumble the remaining one-third of the dough mixture over the top of the blackberries and ginger.
Bake in the preheated oven for 35-40 minutes, or until the crumble topping is golden brown and the blackberries are bubbling.
Remove from the oven and allow to cool completely in the tin before slicing into bars.
Serve the blackberry and ginger crumble bars either warm or at room temperature.