Serves: 9 inch square pan
Source: Kitchen Matters, Pamela Salzman
Ingredients
Base
- 1 1/4 cup oat flour or whole wheat pastry flour
- 2 1/2 tablespoons maple syrup or cane sugar
- 1/8 teaspoon sea salt
- 1/4 teaspoon baking powder
- 8 tablespoons of unsalted butter
- 1/2 teaspoon vanilla
Filling
- 2 cups of fresh or frozen blueberries, thawed
- 2 teaspoons of arrowroot powder
- 3 tablespoons of maple syrup
- 1/2 teaspoon lemon zest
Crumble Topping
- 1/2 cup of light brown sugar or palm sugar
- 3/4 cup oat flour or whole wheat pastry flour
- 1/3 cup old fashioned rolled oats
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 tablespoons melted butter or coconut oil
Instructions
- Preheat oven to 375. Line 9 inch baking pan with parchment paper and grease it with butter or coconut oil.
- Prepare the base. Pulse together all the base ingredients in a food processor until you get moist crumbs. Press firmly into prepared pan. Refrigerate for 15 minutes.
- Prepare the blueberry filling. In a medium bowl, toss the blueberries with the arrowroot flour and maple syrup. Set aside.
- Remove base from refrigerator and bake until firm for about 12 to 15 minutes or until just firm in the centre.
- Spread blueberry filling over warm crust.
- Make the crumble topping. Stir together all the topping ingredients until you have moist crumbs. Crumble over blueberry filling. Bake until filling is bubbly and the crumble is golden (about 25 to 30 minutes).
- Remove from oven and allow to cool before cutting into squares.