This slice is delicious, rich and buttery, the fruit and blueberry syrup balances it out a bit. Next time im eating it with vanilla ice cream!
There are a few processes here so read thru the recipe before attempting it. I find it easier to prepare everything and combine it at the end rather then making each layer as you need it.
Apple Blueberry crumble slice
2 small cooking apples
250g blueberries (can be frozen)
125g cream cheese, softened
1/3 cup caster sugar
1 Tablespoon lemon juice
3/4 cup flour (see ‘basics’ at the top of this page)
1/2 cup desiccated coconut
1/2 thread coconut
2 teaspoons cinnamon
1 teaspoon allspice
1 Tablespoon LSA
1 1/2 cups flour (see ‘basics’ at the top of the page)
1 cup brown sugar, firmly packed
1 cup gluten free oats (ground)
1 teaspoon ground cinnamon
185g cold butter, chopped
Preheat your oven to 180 degrees Celsius
Grease 35cm x 15cm rectangular slice pan.
Peal and dice the apples, place then in a saucepan on medium heat. When the apples are soft (3 minutes) add the blueberries and cook for another 3 minutes or until the blueberries start to burst. Turn off the heat and set aside for later use.
Topping: Combine flour (3/4 cup), both lots of coconut, cinnamon, allspice and LSA. Stir to combine. Add butter (50g) and pulse until mixture is crumbly. Set this mixture aside, it is the topping.
Base: Process the flour (1 1/2 cup), sugar, ground oats and cinnamon until combined. Add butter (185g) and process until mixture is crumbly. Press mixture over the base of pan. Cook base for about 15 minutes, or until lightly browned.
While the base is cooking beat cream cheese, sugar and lemon juice in a bowl with an electric mixer until combined.
Spread the cream cheese mixture over the cooked base, then sprinkle with the apple blueberry mixture (reserve the syrup). Sprinkle over the topping.
Cook in moderate oven (180C) for 30 minutes, or until topping is golden brown. Stand slice in pan for 10 minutes before cutting.
Serve slice warm or cold with custard and blueberry syrup