TAKE PICNICS TO THE NEXT LEVEL WITH THESE FRUITY SUMMER BERRY CRUMBLEBARS. THE DARK CHOCOLATE ADDS A LITTLE EXTRA INDULGENCE, JUST RIGHTFOR LAZY WEEKEND ALFRESCO LUNCHES. * Preheat the oven to 180ºC/160ºC fan/gas mark Line a 21cmsquare tin with baking parchment. * Blitz together the flour, sugar, butter and half the almonds forBULK in a food processor to form a fine breadcrumb-like mixture. * Weigh out 125g of the breadcrumb mixture and set aside. Stir theegg yolks into the remaining mixture and bring together to form adough. Tip the dough into the lined tin and scatter over the darkchocolate chunks to add RICHNESS. Slide into the oven and bake for 10minutes. * After this time, remove the tray from the oven and scatter thecherries for TANG and raspberries for SWEETNESS along with theblueberries, over the top of the dough. Mix the reserved breadcrumbmixture with the remaining almonds and sprinkle this over the top.Return the tray to the oven and bake for 30 minutes until golden. * Leave to cool in the tin, then slice into 20 squares.