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Crumble-topped blueberry and almond slice

  • 0:20 Prep
  • 0:35 Cook
  • 16 Servings


  • 1/2 cup traditional rolled oats
  • 1/2 cup almond kernels, finely chopped
  • 1/2 cup self-raising flour
  • 1/2 cup plain flour
  • 2 tablespoons caster sugar
  • 1 teaspoon ground cinnamon
  • 1 large pink lady apple, coarsely grated
  • 2 eggs
  • 1/3 cup light-flavoured extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 1/2 cup frozen blueberries


  • 1
    Preheat oven to 180C/160C fan-forced. Grease a 16cm x 26cm (base) slice pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.
  • 2
    Reserve 2 teaspoons each of oats and almonds. Place remaining oats and almonds, flours, sugar, cinnamon and apple in a bowl. Stir to combine. Lightly beat 1 egg. Add oil, vanilla and lightly beaten egg. Stir to combine. Fold in blueberries.
  • 3
    Spread mixture into prepared pan. Lightly beat remaining egg. Lightly brush slice with egg. Sprinkle with reserved oats and almonds. Bake for 30 to 35 minutes or until light golden and just firm when touched. Cool completely in pan.
  • 4
    Cut slice into 16 bars. Serve.

Source: taste.com.au


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