This recipe is made frequently in my house. In autumn and winter, it is filled with spiced apples, pears or plums. And summer it's full of berries. I mix up the nuts and seeds I use on the topping too, take your pick from hazelnuts, almonds or walnuts.
Sometimes I serve it warm out the oven with a scoop of ice-cream or custard as a dessert. Or, I allow it to cool completely and cut it into smaller bars, these make nutritious snacks and a great breakfast option if you‘re in a rush.
This recipe uses Bramley apples and blackberries as I made it in October. I also added warming spices and vanilla to the filling.
18-24 small squares
For the base and crumble
2 ½ cuts rolled oats (gluten-free if intolerant)
1 ½ cups ground almonds
Good pinch of salt
¼ cup plants-based butter or coconut oil melted
¼ cup maple syrup
1 tsp vanilla bean paste
1/3 cup chopped pecan nuts
¼ cup pumpkin seeds
For the mixed spice
2 tsp ground ginger
1 tsp ground clove
½ tsp grated nutmeg
For the filling
3-4 Bramley apple‘s depending on size peeled cored and diced
1 full cup of blackberries, fresh or frozen
1/3 cup maple syrup
1 tbs cornflour mixed with 2 tbs water
1 1/2 tsp of the mixed spices or just cinnamon
1 tsp vanilla extract
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