Name: Crumble-topped blueberry and almond slice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 50.00 gm traditional rolled oats; 125.00 ml almond kernels, finely chopped; 75.00 gm self-raising flour; 125.00 ml plain flour; 40.00 gm caster sugar; 2.50 gm ground cinnamon; 1 large pink lady apple, coarsely grated; 2 eggs; 75.08 gm light-flavoured extra virgin olive oil; 4.40 gm vanilla extract; 125.00 ml frozen blueberries

Crumble-topped blueberry and almond slice

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Satisfy your cravings with our blueberry almond slice topped with crumble.

Ingredients:

50.00 gm traditional rolled oats
125.00 ml almond kernels, finely chopped
75.00 gm self-raising flour
125.00 ml plain flour
2.50 gm ground cinnamon
1 large pink lady apple, coarsely grated
2 eggs
75.08 gm light-flavoured extra virgin olive oil
4.40 gm vanilla extract
125.00 ml frozen blueberries

Instructions:

Preheat the oven to 180C/160C fan-forced. Grease a 16cm x 26cm slice pan and line it with baking paper, leaving a 2cm overhang on all sides.
Set aside 2 teaspoons each of oats and almonds. Combine the rest of the oats and almonds with flours, sugar, cinnamon, and apple in a bowl. Mix well. Beat 1 egg gently. Mix in oil, vanilla, and the beaten egg. Stir until combined. Gently fold in blueberries. Enjoy!
Spread the mixture evenly in the prepared pan. Lightly beat the last egg and gently brush it over the slice. Sprinkle the remaining oats and almonds on top. Bake for 30 to 35 minutes or until lightly golden and slightly firm to the touch. Allow it to cool completely in the pan.
Cut the mixture into 16 bars and serve.

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