Recipe thanks to wellnourished.com.au.
From time to time we all are stuck with a bit of overripe fruit in the fruit bowl, it usually gets popped into the freezer for smoothies, but I love to make this slice as a beautiful alternative to make the most of what’s lying around.
This Fruit Crumble Muesli Bar is both nut and dried fruit-free and is a delicious, nourishing addition to any lunchbox. Not to mention it also freezes fantastically well also, so it’s great to batch-bake and keep on hand for easy lunchbox packing throughout the term!
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- 1 cup fresh fruit finely diced or sliced, your choice of fresh plum, apricot, nectarine, peach, berries, apple, pear, cherry and so forth
- 2 tbsp rice malt syrup maple syrup or honey, optional
- 1 tbsp butter
- 1 tbsp chia seeds
Pre-heat the oven to 180℃ / 350℉.
In a small pot melt the butter and sweetener, mixing to combine. Add the bicarb and stir well.
I pulse the seeds in a food processor to break them up and make a finer slice (but you don’t have to). Mix the seeds, flour, oats (or quinoa), coconut and cinnamon in a bowl.
Add the butter/ sweetener mix and stir to combine.
Line a small tin (27cm x 18cm) with baking paper. Press ⅔ of the mixture into the base of the tin and press down firmly with wet hands and bake for 10 minutes. The remaining ⅓ will form the crumble top (so set aside until after the fruit is ready).
While this is baking, put all the filling ingredients into the small pot (that you used in the first stage, no need to wash).
Simmer until the fruit starts to soften, stirring occasionally.
Once the base is cooked, top with the fruit mixture and with wet hands, place with the rest of the crumble over the fruit.
Bake for approximately 20 minutes or until just golden brown.
Allow to cool in the pan, refrigerate until firm and then cut into slices (cooling it allows for it to be sliced without crumbling).
Melt the butter and sweetener 1 minute, temp 90, speed 3 or until melted and combined. Add the bicarb and mix 5 seconds speed 3. Set aside.
Pulse the seeds, turbo button 3-4 times (check through the lid after each pulse to chop as required). Add the rest of the crumble ingredients and the butter/sweetener and mix 15 seconds, speed 3. You may need to scrape the sides to fully combine.
The filling can also be cooked in the TMX, all of the ingredients into the bowl, reverse speed 1. The time depends on the fruit (softer fruit needs less time), approx 3-5 minutes.
Assemble as above.
To Store Airtight in the fridge or freezer. You can pack in school lunch boxes from frozen.
I also love this heated up with fresh cream – very indulgent!!
Variations Gluten-free Substitute the spelt for gluten free flour and the oats with quinoa flakes (rolled quinoa). Dairy-free Substitute the butter with coconut oil. Nutty The seeds can be substituted with any nuts. I love this with chopped almonds and pecans or walnuts. *I’ve used cherry and plum in this photograph as they are in season right now
Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.