I love to make this slice if I need to use up over ripe fruit. I’m not a fan of using dried fruit (like dates/sultanas etc) in baking as I find it gives me a big sugar rush (followed by brain fog and energy slump) and I’ve also noticed my kids desire for sugar increases if they eat dried fruit. So I prefer to use fresh fruit in my baking and this Fruit Crumble Muesli Bar is one of my families favourite whole food treats.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.
Fruit Crumble Muesli Bar
Serves: 12
Nut and dried fruit-free, this Fruit Crumble Muesli Bar is a delicious, nourishing edition to any lunchbox. It freezes well also, so it's great to batch-bake.
Ingredients
Base / crumble
- 125 g butter or coconut oil -cubed
- 170 g rice malt syrup, honey or maple syrup (½ cup)
- ½ tsp bicarbonate of soda
- 120 g mixed seeds (1 cup approx.) I used sunflower seeds and pepitas
- 120 g wholemeal spelt flour (1 cup)
- 200 g rolled oats (2 cups) or quinoa flakes (or a mixture)
- 50 g desiccated coconut (½ cup)
- 1 tsp ground cinnamon
Filling
- 1 cup your choice of seasonal fruit (fresh plum, apricot, nectarine, peach, berries, apple, pear, cherries) -finely diced or sliced
- 2 tbsp rice malt syrup, honey or maple syrup (optional)
- 1 tbsp butter
- 1 tbsp chia seeds
Method
- Pre-heat the oven to 180℃ / 350℉ (fan-forced).
- In a small pot melt the butter and sweetener, mixing to combine. Add the bicarb and stir well.
- I pulse the seeds in a food processor to break them up and make a finer slice (but you don’t have to). Mix the seeds, flour, oats (or quinoa), coconut and cinnamon in a bowl.
- Add the butter/ sweetener mix and stir to combine.
- Line a small tin (27cm x 18cm) with baking paper. Press ⅔ of the mixture into the base of the tin and press down firmly with wet hands and bake for 10 minutes. The remaining ⅓ will form the crumble top (so set aside until after the fruit is ready).
- Whilst this is baking, put all the filling ingredients into the small pot (that you used in the first stage, no need to wash). I’ve used cherries and plums in this photograph as they are in season right now
- Simmer until the fruit starts to soften, stirring occasionally.
- Once the base is cooked, top with the fruit mixture and with wet hands, place with the rest of the crumble over the fruit.
- Bake for approximately 20 minutes or until just golden brown.
- Allow to cool in the pan, refrigerate until firm and then cut into slices (cooling it allows for it to be sliced without crumbling).
Thermomix Method
- Melt the butter and sweetener 1 minute, temp 90, speed 3 or until melted and combined. Add the bicarb and mix 5 seconds speed 3. Set aside.
- Pulse the seeds, turbo button 3-4 times (check through the lid after each pulse to chop as required). Add the rest of the crumble ingredients and the butter/sweetener and mix 15 seconds, speed 3. You may need to scrape the sides to fully combine.
- The filling can also be cooked in the TMX, all of the ingredients into the bowl, 100, reverse speed 1. The time depends upon the fruit (softer fruit needs less time), approx 3-5 minutes.
- Assemble as above.
Store
- Airtight in the fridge or freezer. You can pack in school lunch boxes from frozen. I also love this heated up with fresh cream – very indulgent!!
Variations
Gluten and grain-free
Substitute the spelt for gluten free flour and the oats with quinoa flakes (rolled quinoa).Dairy-free
Substitute the butter with coconut oil.Vegan
Choose rice malt or maple syrup as your sweetener. Substitute the butter with coconut oil.Nutty
The seeds can be substituted with any nuts. I love this with chopped almonds and pecans or walnuts.Fructose friendly
Choose rice malt syrup for your sweetener and low fructose fruits for the filling (raspberries, rhubarb is my fave).Coconut-free
Replace the coconut with ¼ cup of ground seeds or nut meal (if nut free isn't important).After more healthy lunchbox inspiration?
My best selling ebook The Well Nourished Lunchbox has you covered and is choc-a-block full of healthy lunchbox inspiration - and not just sweet but heaps of savoury crackers, sandwich-free lunch recipes and so much more. In fact, it's 150 pages of goodness! Click HERE to find out more about this fabulous ebook (and read the many, many reviews). You can shop for heavily discounted, top quality ingredients to make this exact recipe - take a look at this fabulous product bundle with everything you need, delivered to your door so you can start cooking now! Click THIS LINK, it's that simple.I think this is one of my favourite snacks - would love to hear how you and your kids like it? Comment and rate this recipe below.
Ilse van Staden says
Thank you for making life good with all your marvelous recipes. I made this and it’s awesome.
Georgia Harding says
Thrilled you liked it Ilse. I had a heap of great comments on this recipe but I had to re-post the recipe due to website dramas so lost all the comments. Appreciate the feedback G x
Ruby Craddon says
This was beautiful, we made it dairy free and it was perfect
Georgia Harding says
Thrilled you enjoyed it G x
Anita says
Do you use dried or fresh fruit?
Georgia Harding says
I used fresh fruit G x
Liz says
Does this slice freeze?
Georgia Harding says
Yes it will G x
Olivia says
I made this a couple of weeks ago with apple & blueberry, everyone loved it sooo much, have to make another one tomorrow. Thank you
Georgia Harding says
Glad you all enjoyed it Olivia – perhaps a double batch would be best lol. Thanks for your feedback G x
Pen says
This is so good!!! I’m working my way through your recipes, fruit whip, strawberry chia pudding taste lovely!
Georgia Harding says
Thrilled you enjoyed it Pen. Thanks so much for your feedback and star rating, I really appreciate it G x
Sam says
Just made this for school lunchboxes and it is so delicious, sliced it into bar portions to pop into planetboxes next week!
Sam says
Oh and I used cherries that were really ripe, makes it so yummy:)
Georgia Harding says
So pleased you enjoyed it Sam and thanks so much for taking the time to comment/ rate it G x
Bec says
Do you think it would be possible to make the filling now while I have some super ripe plums and then finish making the rest when I get the rest of the ingredients in a few days? Or would the filling not last in the fridge?
Georgia Harding says
Yes no worries at all Bec
Fiona says
Georgia this recipe is amazing! I am whipping it up for the first time and my house smells amazing. Such an easy recipe to make in the thermomix! I love recipes where I don’t need to wash the bowl after each step. Thank you. My children will be enjoying this for school this week.
Georgia Harding says
So glad you love it Fiona, yes I’m notorious for avoiding un-necessary washing up lol! Thanks also for rating the recipe G x
Nicole says
Hello, do I need to use spelt flour or can I use ordinary flour? Can I also use quick oats as well? Thanks 🙂 saves me having to go out and buy more ingredients
Georgia Harding says
Yes to both – it will be fine Nicole G x
Rebecca Beale says
Made these Monday to go in my daughters lunchbox, she asked if I could put more fruit in it next time lol, she has a intense love for sweets. The hubby and toddler on the other hand are massive fans ( so am I) I used peaches but next time I’ll try apple and berries.
Georgia Harding says
Glad you all enjoyed it Rebecca. Thanks for your comment and rating, perhaps you could put more fruit on a half (for her) and the rest as it lol! G x
GAIL says
This is the best crumble recipe EVER. I’ve had to make it twice this week because my family couldn’t stop eating it. So easy, so delicious as both a bar for school lunches and as a fruit crumble for dessert.
Georgia Harding says
Ah brilliant – so happy you loved it Gail. Thanks so much for taking the time to comment and star rate it too. G x
Nicole K says
I made this for the first time this afternoon. Perfect for a cold rainy afternoon. My daughter declared it delicious!! I will be freezing some portions for her Kindy lunchbox. Thank you Georgia for another winning recipe.
Georgia Harding says
You’re very welcome and thank you for rating it G x
Lyn says
I loved this one. Put half in the freezer to make sure it kept. It was my go to for school lunch (mine since I’m a teacher) all last week.
Georgia Harding says
Perfect thrilled you enjoyed it Lyn and thanks for the feedback/ rating G x
TLee says
This was fantastic. I used strawberries. My kids did complain that the fruit layer wasn’t thick enough so I may double the fruit layer next time. Thanks for your recipes. I love your lunchbox ebook!
Georgia Harding says
Thanks so much, thrilled they liked it and it’s easily adapted to include more fruit next time for sure. Appreciate you rating the recipe too G x
Anna says
This slice is delicious!!! Our 4 yo and 1.5 yo love it too.
Thanks for the recipe Georgia!
Georgia Harding says
You’re very welcome Anna. So pleased they loved it and thanks for your comment and rating G x
AJ says
I’m making this at the moment. There may not be any crumble topping by the time the base is cooked. It’s delicious! Can’t wait to try it all together.
Georgia Harding says
Ha ha – how was it AJ? Hope you loved it G x
Amber says
It was amazing, thank you! We’d visited an orchard and as a result, had an abundance of plums. I halved the sweetener, added some nuts in place of seeds and it was very well received by the big & little people of the house! Thank you x
Georgia Harding says
It’s fabulous with plums – so pleased you all loved it Amber G x
Anu says
Freshly made and have had my share..Yummo, thought might rn out of crumbles as it was finding the way into my mouth ? Now waiting for the kids to arrive and gobble it ?
Georgia Harding says
Ha ha – funny how that can happen Anu (can totally relate)!! Thanks for your comment and rating, much appreciated G x
Alex says
I love these – I have started making them weekly for lunchboxes! My husband gobbles them up so fast, and it is really nice to have a treat in the lunchbox that isn’t full of junk. They are soooo yummy. I make them with raspberries usually, and with chopped almonds and hazelnuts instead of seeds. A slice is really yummy and really filling!
Georgia Harding says
So glad you love it Alex – I love it with nuts too (often make it in school holidays when it doesn’t have to be nut-free). Thanks for your feedback and taking the time to rate the recipe too G x
Paula says
Awesome recipe thank you!
Tanya says
I was so excited to be able to make these again – then I discovered my quinoa flakes were full of dead moths ?
We can’t do oats – do you think I could use rice flakes instead?
Thanks!
Georgia Harding says
Hi Tanya, I think the rice flakes may be a bit crunchy for these personally. But if you do try them let me know the verdict G x
Tanya says
Thanks ?
Tanya says
I decided you were completely right – I have now bought some more quinoa flakes and plan to make them again today. Yay!
Heather says
This is one of our favourites. This week I made it using banana flour and quinoa flakes and it turned out great. I also usually use more fruit for the filling – personal preference. Thanks Georgia for such a great recipe.
Georgia Harding says
That’s so great Heather knowing it works well with banana flour and quinoa flakes. Thanks for your feedback and for rating the recipe G x
Carol Abnett says
Hi Georgia,
I was wondering your thoughts on date sugar, unsure if it is a better alternative to other unrefined sweeteners. I have found a few recipes on the net to make your own, at least you know what is in it.
Georgia Harding says
I’m not a fan of dates or date sugar Carol which is why you won’t find it in my recipes. I know they are popular health foods but they are very high in fructose and I’ve found that doesn’t sit well for most people. I’ve written in depth about it here if you’d like to have a read, let me know if you have nay more questions https://wellnourished.com.au/sugar-are-you-mindful/
G x
Carol says
Thanks Georgia,
I found it confusing which unrefined sweetener was the best option to use, I found your article very helpful.
I will have to reassess what I thought was healthy on my Pinterest boards.
Thanks again,
Carol.
Wendy says
Total winner! Thank you! I used apple and blueberries as the filling.
Georgia Harding says
Your welcome Wendy. Thanks for your feedback and the 5 stars G x
Alisha says
Hey Georgia, just wondering if you had any thoughts on omitting the ‘sweetener’ and what would work in place?
Thanks!
Alisha.
Georgia Harding says
You certainly could Alisha. You could try pure stevia if you wanted to use a zero sugar replacement (if you like the taste of it of course). Or just try with the fruit for sweetness if your sweet taste sensitivity is low. Gx
Nazanin says
Love love love love it!! Can’t wait for my little ones to wake up and try it for breakfast. I made it with apple, pear and peach so it’s not so sweet but so satisfying. But a bit chewy though. I think I’ll put it in the freezer later. Or should it be chewy (it’s not an entirely solid bar when I cut it I mean).
Georgia Harding says
Hi Nazanin, so glad you love it and thanks for the 5 star rating. Depending how much fruit you add it can be a little soft in the centre. If you want it to be crunchy/ very firm in the middle, cook a little Longer and make sure the fruit layer is quite thin G x
Kate says
Thank you so much for this, I picked so many mulberries from a friends tree and did a search on your website to find something to make and this was amazing with them! I used two cups of fruit as I had so much and it was great, will have to make another as don’t think it will last long!!! Thanks Georgia!
Georgia Harding says
Oooh I’m so envious of you having access to a mulberry tree. So pleased you enjoyed the slice Kate and thanks for taking the time to rate it too G x
Tanya says
Yum! This slice is so good and even better that it’s good for you. Everyone enjoys it in my family. I might make a little more fruit filling tho next time.
Georgia Harding says
Glad you enjoyed it Tanya. Yes, feel free to adjust the fruit filling to suit your tastes. My kids say it is ‘too sloppy’ with more so I do tend to make with the smaller amount. Cheers for the 5 stars too, Georgia x
Kim says
Hi do you need to peel the fruit first Ie apples or plums and if you use coconut oil does it not hold as well once defrosted? Thanks
Georgia Harding says
You can but you don’t have to Kim. The coconut oil is fine, actually tougher than butter in baked goodies (it’s just raw treats it doesn’t hold up out of the fridge). Enjoy G x
Vee Vinci says
Hey Georgia – We absolutely love this recipe but my son wants me to make him just biscuits out of the mixture. Would it hold together do you think? If not, what could I add to make it a biscuit for him? :))
Georgia Harding says
Thrilled he loved it. It would make a biscuit for sure. Just roll the dough into balls and flatten with the back of a fork. Enjoy and thanks for rating the recipe too G x
Stephanie says
Delicious! I used nectarine and plum, reduced the sugar to 120g and subbed the spelt for 80g banana flour. My three kids devoured it, definitely need to double batch this one!
Georgia Harding says
Great subs, glad stye loved it Stephanie and thanks for reviewing and rating the recipe. Georgia x
Clare says
This is delicious. I used strawberries as they were half price at out local pick your own farm. Used a mix of hazelnuts, almonds and seeds. Enjoyed by the whole family. Thankyou for another great recipe.
Emily says
Delicious! Thank you as always xx
Georgia Harding says
So glad you enjoyed it Emily, cheers for the 5 🌟’s, Georgia x
Amanda says
Thanks Georgia- this is now one of our favourite recipes. My boys just devoured two slices served with yoghurt for afternoon tea. The rest will go in the freezer to stop them eating more!! I used white and yellow peaches and will make again in the future using other fruit. Always happy when the kids eat it! Thank you.
Georgia Harding says
Fabulous Amanda, thrilled your boys love it and thanks for the 5🌟’s, G x
Jhanita Jhugoroo says
Made this today with butter and used mixed berries as fruits and I completely agree may need to cup of fruits but still delish! I used all the crumbs with yogurt after I cut the slices . Your raspberry slice is on my next to do list!
Georgia Harding says
Glad you enjoyed it Jhanita and thanks for taking the time to comment, Georgia x
Melissa says
Delicious! Made this today with my boys. I used pear. Thanks for another great recipe Georgia.
Georgia Harding says
Oh perfect, glad they enjoyed it Melissa G x
Emma says
Delicious recipe! Does your ebook contain similar recipes for kids?
Georgia Harding says
Glad you enjoyed it Emma. Yes, y lunchbox ebook has a big collection of easy to make, delicious both sweet and savoury recipes – all are nut-free too. Georgia x
Stephanie Whitehead says
I’m sure this is 5 star, but my fruit kind of mooshed up (very ripe yellow peaches) and I didn’t have a distinct nor flavoursome fruit layer. Guessed 70 degrees temperature in the TM because you’ve not mentioned that. Should the fruit still be in tender pieces and what fruit have you found works best?
Georgia Harding says
Hi Stephanie, peaches don’t have much flavour once cooked (as you’ve found out) so I’d always pair them with a stronger flavour (like raspberry). They also cook much quicker than a firmer fruit (especially if they were soft and ripe to begin with). I personally prefer to cook with fruits with strong flavours like plum, cherry, berries, apple, rhubarb (or a combination of). You have complete control over the texture of the fruit. if you prefer it with crunch, don’t cook it at all (just bake into the slice). Hope that helps G x
Natalie Murphy says
Can you use frozen fruit instead of fresh? Or would they need to be defrosted and excess liquid removed before using?
Georgia Harding says
Yes you certainly can, and skip the cooking stage. I would defrost it a little first but the chia will help thicken any juices G x
Sarah says
If substituting quinoa do I cook it first?
Georgia Harding says
Hi Sarah, it’s ‘rolled or flaked‘ quinoa (not the whole grain) that you use to substitute the rolled oats. So it is already steamed when rolled and ready to simply bake with ☺️
Jess says
I’m eating one of these now and it’s delicious. I also heat them up in the over after dinner for a dessert snack for my partner 👌🏽
Georgia Harding says
So glad you love them Jess. Yes they are such a great dessert too G x
Ashley says
This is one of my all time favourite ‘Well Nourished’ recipes. It’s simply delicious! (Especially warm with some ice cream!) I like to double the amount of filling as I find the one cup of fruit doesn’t cover the base in the slice tin I use. I definitely like to make sure I always have some of this in the freezer. Loved by the whole family.
Georgia Harding says
So glad it’s popular! Thanks for your feedback and I appreciate the 5🌟s too G x
Kristine says
Very simple to make, easy to change around the ingredients and always turns out delicious. I like to include buckwheat (a handful in at the last mix) for added crunch. I don’t use oats but almond meal in their place. And if I add sweet fruit (eg cherries, apples), I don’t need to add sugar/sweetener. Thank you Georgia – this is a healthy sweet treat that satisfies and impresses!
PS I’ve also served this broken into chunks layered with yoghurt and it was a great breakfast alternative.
Georgia Harding says
Yes it’s very versatile and I love the sound of all of your variations too so thanks for sharing Kristine G x
Fiona says
So so yummy. We love these and my 3 year loves helping me make them. Or more to the point eating all the ingredients as we go along 😂
Georgia Harding says
Funny, that’s often the best part and a kids right of passage (eating the raw mix/ licking the bowl0. So glad you love them G x