apple and blueberry crumble slice

  • 2 cups (180g) rolled oats
  • 1 cup (80g) desiccated coconut
  • 1½ cups (180g) almond meal (ground almonds)
  • cup (160ml) pure maple syrup
  • ¼ cup (60ml) Cobram Estate light-flavoured extra virgin olive oil
  • 2 egg whites, whisked
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • vanilla bean yoghurt and fresh blueberries, to serve

apple and blueberry filling

  • 2 apples, peeled and sliced
  • 2 cups (250g) frozen blueberries
  • 2 tablespoons pure maple syrup
  • 1 tablespoon cornflour (cornstarch)
  1. Preheat oven to 160°C.
  2. To make the base, place the oats, coconut, almond meal, maple, oil, egg whites, vanilla and cinnamon into a bowl and mix to combine. Reserve 1½ cups of mixture for the crumble topping. Press the remaining mixture into a 20cm x 30cm slice tin lined with non-stick baking paper and bake for 15 minutes or until golden.
  3. While the base is cooking, place the apples, blueberries, maple and cornflour into a bowl and toss to combine. Spoon the filling over the cooked base and sprinkle with the reserved topping. Bake for 35 minutes or until the slice is golden and crisp.
  4. Serve warm or cold with vanilla bean yoghurt and fresh blueberries. Serves 12

Photography: Chris Court

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