The chocolate version of these went down so well with you guys (and in my tummy) that I figured it was about time to branch out. And what could go better with crumble than berries? I settled on blueberries for a bit of a change, and because I’ve been experimenting with blueberry jam recently so I wanted to try using it in a recipe too.

I never used to buy blueberries very much, strawberries always and raspberries less often, but blueberries were at the bottom of the list. Not because I didn’t like them, but because for some reason we never had them when I was younger so I just wasn’t in the manner of eating them. Well that all changed with baby H I’ll tell you. She loves blueberries like you wouldn’t believe, so there’s always some in my fridge.

These are definitely up there with the chocolate version. The blueberry jam sandwiched between two delicious crumble layers makes for a pretty epic taste experience to say the least. They’re a fab thing to wow people with if you have guests, and served with some vanilla ice cream or coconut yogurt they really hit the spot! Alternatively they freeze very well, so cut them up and keep in the freezer for the perfect cuppa companion!

Ingredients

• 3 cups oats
• 8 tbsp maple syrup
• 1/4 cup cashew butter
• 4 tbsp coconut oil, melted
• 1 large ripe mashed banana
• Pinch of Himalayan salt

For the filling 

• 4 tbsp coconut oil
• 6 tbsp maple syrup
• 1 cup blueberries
• 1/4 cup chia seeds

To make the crumble, combine the oats, banana, half the maple syrup (4 tbsp) and half the coconut oil (2 tbsp) in a bowl and stir together well. Bake this in the oven at 180C for 10 minutes, and while this is baking combine the cashew butter with the rest of the coconut oil and maple syrup and stir until it forms a smooth liquid. Once the crumble has finished baking, stir this into the bowl too and mix together well. Spoon two thirds of the crumble mixture into a lined tin or mould (I used a square 8″ sized one) and press down with a spoon so that it covers the base nice and evenly.

To make the filling, simply combine the ingredients in a food processor or high speed blender and whizz away until a thick, creamy, chocolatey mixture forms. Spoon this on top of the crumble base and spread it out evenly with a spoon. Then, sprinkle the remaining crumble on top and place in the fridge for an hour to set. Cut into slices and enjoy!

Love, Mrs H xx