Pear and Blueberry Crumble Bars
Fruit Filling Ingredients
- 700g fresh pears, cored and diced into 2cm cubes
- Juice of 1 lemon
- 1 tsp cinnamon
- 1 Tbsp. maple syrup
- 2 cups blueberries (fresh or frozen)
- 1 Tbsp. cornstarch mixed with 1/2 cup hot water
Crumble Ingredients
- 1/2 cup brown rice or buckwheat flour
- 1/2 cup almond meal
- 1/4 cup coconut sugar
- 1/2 cup desiccated coconut
- 1 cup rolled oats
- 1 tsp salt
- Zest of one lemon
- 3 Tbsp. tahini
- 1 Tbsp. maple syrup
Takes ,Makes 10 squares.
Instructions
- Preheat oven to 180°C (350° F) and grease a small square or rectangular tin
- Add diced pear, lemon juice, cinnamon and 1 tbsp maple syrup to a small saucepan over medium heat. Bring to the boil and then reduce the heat, cover and simmer for around 5 minutes until the pear is just soft
- Add half of the cornstarch + water mixture to the pears and stir well for 2-3 minutes until thickened. Remove from the saucepan and set aside
- In the same pan, add blueberries and the remainder of the cornstarch mixture. Stir for a few minutes until jammy and thickened. Set aside while you make the crumble
- In a large bowl add all crumble ingredients and use your hands rub together into crumbs. If the mixture is too dry, add 1 tbsp of the cooked pears
- Press 2/3 of the crumble mixture into the base of the greased tin. Follow with a layer of the cooked pears, blueberry mixture. Finally crumble over the remaining crumble mixture and press down slightly
- Place in the oven for 20 minutes until golden on top, then allow to cool completely before slicing
- Slice into squares and enjoy! They are delicious with a little extra lemon zest grated on top. Will keep in the fridge for up to 5 days
