This recipe is made frequently in my kitchen. In autumn and winter, I use spiced apples, pears or plums in the fruit filling, while in summer, I switch things up and use seasonal berries. I mix up the nuts and seeds I use in the crumble topping, too – you can take your pick from hazelnuts, almonds or walnuts: all will deliver the delicious crunch you're looking for.
In this recipe, I've used Bramley apples and blackberries, as I made it in October. I also added warming spices and vanilla to the filling – but this recipe is so versatile, you really can adapt it however you like.
Sometimes I like to serve scoops of this warm out the oven, with a dollop of ice-cream or custard as a warming pud. Or, I'll allow the mixture to cool completely and cut it into smaller bars, which make a nutritious snack, or a great breakfast option if you‘re in a rush.
18-24 small squares
For the mixed spice
4 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
½ tsp grated nutmeg
For the base
2½ cups rolled oats (gluten-free, if you like)
1½ cups ground almonds
¼ cup plant-based butter or coconut oil, melted
1 tsp vanilla bean paste
¼ cup maple syrup
Good pinch of salt
For the filling
3-4 Bramley apples (use 3 if they're large, 4 if smaller), peeled, cored and diced
1 cup fresh or frozen blackberries
⅓ cup maple syrup
1 tbsp cornflour mixed with 2 tbsp water
1 tsp vanilla extract
For the crumble topping
⅓ cup chopped pecan nuts
¼ cup pumpkin seeds
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