Fruit crumble slice vegan recipe

Vegan recipe - Fruit crumble slice

This fruit slice recipe is so tasty that there will not be a crumble left in sight.

Chef bakes this delicious vegan recipe by making a sweet and rustic gluten free pastry with a fruit filling consisting of a variety of raisins and currants, you can use dates, apricots and other dried fruits for the filling in equal measurements.

The topping is simply the same gluten free pastry used for the base that is crumbled all over the fruit filling to produce a tasty 'crumble' topping for the fruit slice.

There are many different fillings that can be used in this recipe so keep logging on to Jeenas Kitchen to see more.

Ingredients for vegan fruit slice recipe Pastry ingredients

4oz Rice flour
2 Tbsp Cornmeal flour (fine polenta)
2oz Ground almonds
1 tsp Xanthan gum
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
3oz Light brown Muscovado sugar
3oz Vegan margarine
2 Tbsp Rice bran oil

Fruit filling

Apricot jam
3oz Bold raisins
2oz Mixed raisins
3oz Currants
1 tsp Vanilla essence
1 Tbsp Corn starch
2 Tbsp Ground flax seeds
2 Tbsp Ground almonds
2-4 tsp Brown sugar
Soya milk

Note...Dates, apricots, prunes and other dried fruits can used in this recipe.

Careful because everytime you walk past this tasty fruit slice you may just want to pinch a crumble off the top!

How to make a fruit crumble slice

Place all of the dry pastry ingredients in to a large mixing bowl, stir together.

Add the margarine and oil, rub together using your fingers then bring the pastry dough together.

No other ingredients should be needed but if for some reason the pastry is to dry add and very tiny amount (1/2 tsp at a time) of soya milk or water to help bring the pastry together.

Cover and refrigerate until needed.

Place all of the dried fruit into a small pan and cover with soya milk.

Add the vanilla essence.

Place the pan onto a low/medium heat and slowly bring to a simmer - do not rush or else the milk will burn and give the fruit a burnt flavour.

Gently simmer for five minutes or so giving the fruit a stir every so often.

Use a sieve to drain any excess milk away.

Place the fruit into a blender and pulse into a thick fruit paste.

Add the 1 tablespoon of corn starch, mix well.

Add the ground flax seed and mix well.

Cover and place into the fridge for approximately 30 minutes.

Cut the pastry in half.

Take small pieces of the pastry and make it into a bottom layer of a large square tin that has been greased and floured.

The pastry should mould together very easily.

Use the back of a spoon to make the edges of the pastry even.

Spread the bottom layer of pastry with apricot jam.

Drop blobs of the dried fruit mixture on top of the apricot jam. Spread evenly.

Take the other half of the pastry and crumble into chunks over the dried fruit paste.

Place into a hot oven at gas mark 8 for 15-20 minutes then turn the oven down to gas mark 5 and bake for a further 20-25 minutes.

Five or ten minutes before removing the fruit slice from the oven sprinkle with brown sugar.

Once cooked leave to cool for a few minutes to cool then carefully remove from the tin.

Try to use a large spatula, if you do not have a large spatula find it difficult to remove from the tray slice the fruit slice into four then remove each section with a smaller spatula.

Leave to fully cool on a wire rack.