BLUEBERRY NUT BUTTER CRUMBLE 🍇

Oaty nut butter crumble, a layer of homemade blueberry compote, topped with golden oat crumble clusters. I love this fresh out of the oven, served with vegan custard or @oatly Oatgurt greekstyle😋

Category Sweet streats Servings 4 Prep Time 15 minutes

Cook Time 30 minutes Total Time 45 minutes Difficulty medium

INGREDIENTS

CRUMBLE INGREDIENTS

50g almond flour (1/2 cup + 1 tbsp)
60g oat flour (2/3 cup)
15g coconut flour (1/8 cup)
50g coconut sugar (1/2 cup + 1 tbsp)
30g rolled oats (1/4 cup + 1/8 tbsp)
1/2 tsp bicarbonate of soda
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
60g nut/seed butter (1/4 cup)
50g coconut oil (1/4 cup)
1/2 tbsp lemon juice

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BLUEBERRY FILLING

250g frozen blueberries
1 tbsp coconut sugar
1 tbsp tapioca flour or corn starch
1 tbsp lemon juice

METHOD

Preheat the oven to 180C and start with the filling by heating all ingredients in a saucepan on medium for 5 minutes, continuously stirring and crushing the berries with a fork, until thick compote forms. Leave to cool whilst you make the crumble
Melt the coconut oil in a small bowl and stir in the nut butter and lemon juice
Mix together the remaining crumbke ingredients in a large mixing bowl, then pour the wet mixture in and combine to form a dry crumble.
Pour 2/3rd of the crumble into a baking tray and press down until firm.
Pour the blueberry jam on top, and then sprinkle the remaining crumble all over the jam
6. Bake for 20-25 minutes until golden. Chill before slicing