Donna Hay's Apple and Blueberry Crumble Slice

Donna Hay's Apple and Blueberry Crumble Slice

Prep
25
Cooking time
50
Serves
12

Method

Preheat oven to 160°C. Line a 20cm x 30cm slice tin with non-stick baking paper.

To make the base, place the oats, coconut, almond meal, maple, egg whites, vanilla, cinnamon and Cobram Estate Light Flavour Extra Virgin Olive Oil into a bowl and mix to combine. Reserve 1½ cups of mixture for the slice topping. Press the remaining mixture into prepared tin and bake for 15 minutes or until golden.

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 brown and crunchy.

Serve warm or cold with vanilla bean yoghurt and fresh blueberries.

Ingredients Chevron Icon

Apple and Blueberry Crumble Slice

2 cups rolled oats

1 cup desiccated coconut

1½ cups almond meal

⅔ cup pure maple syrup

2 egg whites, whisked

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

¼ cup Cobram Estate Light Flavour Extra Virgin Olive Oil

Vanilla bean yoghurt and fresh blueberries, to serve


Apple and Blueberry Filling

2 apples, peeled and sliced

2 cups frozen blueberries

2 tablespoons pure maple syrup

1 tablespoon cornflour

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