Healthy Apple and Raspberry Crumble Slice
Today I have for you a healthy slice recipe I thought you’d all enjoy.
I originally made this slice with pears but upon my husband Nick tasting it, he thought apples would be better, so I’ve written the recipe with apples. For the sake of convenience I used tin pears/apples you can buy for baking and frozen raspberries.
It’s school holidays at the moment and my daughter and I enjoyed this slice for afternoon tea today with light greek yoghurt. There is no sugar in this slice but I promise you won’t miss it, I think it’s a recipe you’ll want to make again and again. Vary it as you wish with pears or apples, blueberries or rhubarb instead of raspberries, use whatever is in season where you live!
HEALTHY APPLE AND RASPBERRY CRUMBLE SLICE
Preheat oven to 200 degrees celsius.
Line a oblong baking tin (mine measured 16cm x 27cm) with non stick baking paper, leaving an overhang on both sides so you can lift the slice out of the tin.
1 cup rolled oats, 1/2 cup sunflower seeds, 1/2 cup pumpkin seeds, 16 dates, 5 Tablespoons coconut oil.
Place rolled oats, sunflower and pumpkin seeds in a food processor and blitz on high speed until crumbly. Add pitted dates and melted coconut oil (place coconut oil in a heat proof jug and place in the oven to melt or zap in microwave until melted) and blitz until it comes together as a sticky, crumbly mixture. Press mixture into the base of the tin making sure it’s quite compact.
Place in the oven and bake for 10 minutes. When ready lift out of the oven and arrange the fruit on top of the base.
Place all the crumble topping ingredients in a bowl and mix to combine. Sprinkle on top of fruit and place back in the oven for 15-20 minutes until golden. Let the slice cool before using the baking paper to lift out of the tin and cut into slices. If not eating straight away refrigerate overnight, lift out of tin and cut into slices.