Nourish - Summer Fruit Oat Crumble Squares
These delightfully moreish summer fruit oat crumble squares are filled with tart summer fruits to compliment the sweet buttery oat crumble topping. They are a treat to enjoy with a tea or coffee or simply served with yoghurt and eaten as a dessert.
Feel free to combine whatever berries are available (fresh or frozen) with an equal amount of chopped rhubarb to make the fruit filling.
Used within this recipe are raspberries, blackberries, blueberries and bilberries.
For the Topping
- 100g organic oat flakes
- 100g organic oat meal
- 50g unrefined brown caster sugar
- 2 tsp. baking powder (gluten free if required)
- ½ tsp. ground cinnamon
- 100g melted butter
For the Filling
- 300g (approx.) fresh or frozen berries
- 300g (approx.) chopped rhubarb
- 40g flaked almonds
- 100g unrefined brown sugar
- juice and zest of 1 unwaxed lemon
- 2 ½ tsp. cornflour
- Preheat the oven to 180 c
- Line a 20cmx25cm baking tray (or 20cm circular) with parchment paper.
- Prepare the fruit by simmering gently for about ten minutes with the lemon juice and zest.
- Mix the cornflour with just enough water to make a paste and stir this into the fruit and cook for another minute or so. Set aside to cool.
- Mix the dry ingredients well before gradually adding the melted butter.
Make sure it is completely mixed through.
- Spread ½ of the mixture onto the baking tray and pack it down with a spatula.
- Bake for about 20 minutes or until it begins to colour.
- Remove from the oven and allow to cool.
- Spread the fruit mix evenly over the oat base (there may be more fruit than you need; it can be reserved to serve with yoghurt) and sprinkle the rest of the oat mixture and almond flakes over the top.
- Bake for about 25 minutes.
- Allow to cool and refrigerate for 30 minutes before cutting into squares.
These summer fruit oat crumble squares are such a nice sweet treat to bring with you on a walk, picnic or gathering. They’re also easy to add to a lunch box for your kiddies (of your own!), or simply as a tasty mid-morning snack.
Of course, they don’t have to just be made with summer fruits. You can try using rhubarb or stone fruits such as nectarines, plums or peaches. How about cinnamon apple and pear? Or maybe date and apricot. Mmm. Date and apricot oat crumble squares sounds gooood!
If you’re looking for a gluten-free option, try swapping out the oats for gluten-free oats. If you’re looking to make them vegan, swap out the butter for vegan butter or coconut oil.
You can also cut the sugar content by swapping out the cane sugar for coconut sugar. These oat crumble squares are very versatile, as you can tell!
Oats are full of slow-releasing carbohydrates, meaning a nice steady stream of carbs are released into your bloodstream over time, allowing for consistent energy levels throughout your day.
Oats are also a good source of vitamins and minerals, such as manganese, molybdenum, phosphorus, copper, biotin, vitamin B1, magnesium, chromium and zinc. They also contain protein, beta-glucans and dietary fiber.
Berries are choc-a-block full of powerful antioxidants, berries contain anthocyanins, quercetin, and vitamin C to help reduce inflammation, support the immune system, skin and hair health and look after you overall.