Blueberry Crumble Slice

Vegan, Dairy-free

Cook Time1 hour

 


This Blueberry Crumble Slice is the perfect vegan treat to satisfy your sweet tooth.

Recipe by Sarah Ky @Sarahfitfoodie

INGREDIENTS

Base

  • 400 g white bakers flour*
  • 150 g coconut sugar*
  • 1 tsp salt*
  • 1 tsp baking powder*
  • 1 tsp vanilla extract
  • 200 g coconut oil*
  • 60 g rice malt syrup*

Filling

  • 500 g frozen blueberries defrosted
  • 50 g coconut sugar*
  • 1 tbsp lemon juice
  • 50 g corn flour

Crumble Topping

  • 100 g rolled oats*
  • 30 g rice malt syrup*
  • Pinch of Salt*

METHOD

  • 1. Preheat oven to 180C
  • 2. Make filling by adding blueberries (including the juice), sugar and lemon juice into a saucepan and heating on medium heat until blueberries are softened (but not mushed)
  • 3. Pour some of the blueberry juice into a bowl and allow to cool slightly whilst simmering the blueberries
  • 4. Add cornflour into the cooledblueberry juice and whisk until cornflour dissolved
  • 5. Gently fold the blueberry cornflour mixture back into the saucepan
  • 6. Heat on high whilst stirring continuously until the blueberries thicken and become translucent (the sauce should stick to the back of the spoon but should spread out slowly if you move it into a pile). If the sauce is too runny still, add more cornflour gradually.If the syrup is too thick, add more water
  • 7. Turn off heat and allow to coolslightly whilst making base. To make base, add all base ingredients into a bowland mix until a crumbly dough forms
  • 8. Save 1/3 of dough for the crumble and press the remaining dough firmly into a lined baking tray. Pour berries on top of the base and spread evenly
  • 9. Make crumble by adding all crumble ingredients into a bowl and mixing well before sprinkling on top of the berries
  • 10. Bake for 30-35 min or until the crumble on top is golden brown. Allow to cool for 15min in the pan before slicing and serving

 

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