Apple, Blueberry & Lemon Crumble Slices
These healthy blueberry slices are perfect as a snack on the go.Make them in advance and keep them in the fridge for when you need a healthy, tasty treat to tide you over.Made with simple, natural ingredients. Refined sugar free, dairy free and vegan.
Ingredients
- 200g Fresh Blueberries
- 2 tbsp Coconut Sugar
- 1 tbsp Date Syrup Any syrup will be fine
- 1 Lemon (Juice & Zest)
- 2 tbsp Cornstarch Powder (heaped)
- 2 tbsp Water
- 200g Porridge Oats
- 40g Coconut Oil (melted)
- 2 tbsp Shredded Coconut
- 1 tsp Cinnamon
- 2 tbsp Unsweetened Applesauce (chunky)
Instructions
- Pre-heat oven to 190 C
- Split out the oats (100g each). Put one 100g into a blender to make it smooth like flour.
- Then add in to the same blender the rest of the oats, cinnamon, coconut sugar, coconut oil, water and shredded coconut - pulse, don't blend. Aim for a crumble like consistency.
- In a small tin, place 3/4 of the crumb, pushing down hard to form the solid base. The more you push it down, the harder the base will be. Once you have the base layer, cover and place in the fridge.
- In a saucepan, add the blueberries, unsweetened applesauce, syrup, lemon juice & zest. Simmer on a low boil until the blueberries start to burst. Make sure you keep stirring the mixture as it will stick to the pan.
- Once the blueberry mixture has started to boil, add in the cornstarch and stir well.This mixture is ready when the sauce coats the back of a spoon in a loose jam texture. Then remove from the heat and set aside.
- Once the blueberry sauce is ready, bring back your tray and pour in the sauce until it covers the base evenly. Do NOT touch the sauce as it will still be very hot!
- On top of the blueberry layer, scatter the rest of the crumb mixture to form your crumble topping. You want this to be uneven so it goes crunchy in the oven so don't press it down at all.
- Once you're happy with your crumble topping, sprinkle the other teaspoon of cinnamon over the top and bake in the oven for 35 minutes.
- Leave to cool completely in the tin and then move it to the fridge for at least an hour to harden further.
- Then take it out of the fridge and cut it in to squares, or bars. It is best kept in the fridge until you want to eat.
Notes
These bars should last up to 4 days in an airtight container in the fridge.