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.
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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.
- 125 g butter, cubed
- 170 g (½ cup) sweetener (rice malt syrup, maple syrup or honey)
- ½ teaspoon bicarbonate soda
- 120 g (1 cup approx.) mixed seeds (I used sunflower seeds and pepitas)
- 120 g (1 cup) wholemeal spelt flour
- 200 g (2 cups) rolled oats or quinoa flakes (or a mixture)
- 50 g (½ cup) desiccated coconut
- 1 heaped teaspoon cinnamon, ground
- 1 cup finely diced or sliced fresh fruit
- (your choices of fresh plum, apricot, nectarine, peach, berries, apple, pear, cherry)
- 2 tablespoons sweetener (rice malt syrup, maple syrup or honey), optional
- 1 tablespoon butter
- 1 tablespoon chia seeds
- *I’ve used cherry and plum in this photograph as they are in season right now
Pre-heat the oven to 180℃ / 350℉.
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).
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).
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, reverse speed 1. The time depends upon the fruit (softer fruit needs less time), approx 3-5 minutes.
Assemble as above.
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!!
Gluten and grain-free
Substitute the spelt for gluten free flour and the oats with quinoa flakes (rolled quinoa).
Dairy-free (and vegan)
Substitute the butter with coconut oil.
The seeds can be substituted with any nuts. I love this with chopped almonds and pecans or walnuts.
Choose rice malt syrup for your sweetener and low fructose fruits for the filling (raspberries, rhubarb is my fave).
Replace the coconut with ¼ cup of ground seeds or nut meal (if nut free isn't important).
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