Ingredients
Filling
- 3 apples, peeled, cored and quartered
- 3 persimmons, washed and stems removed (well ripened)
- 3 tsp lemon juice
- 50g rice malt syrup (or 30g honey)
- 1/2 tsp pure vanilla extract
- 2 Tbsp cornflour (or arrowroot starch)
Base & Topping
- 370g organic rolled oats (GF oats or quinoa flakes for gluten free)
- 100g unsalted butter (or coconut oil for dairy free)
- 1 tsp lemon juice
- 1 tsp cinnamon
- 1/4 tsp fine sea salt
- 60g rice malt syrup (or 40g honey)
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 180C. Line a 21cm square baking dish with baking paper and set aside.
Filling
- Place apples and persimmons into Thermomix mixing bowl and chop 5 sec/speed 4.
- Add remaining filling ingredients and cook 7 mins/100C/speed 2.
- Pour into a large bowl and set aside.
Base & Topping
- Place all base/topping ingredients into Thermomix mixing bowl (no need to clean after making filling), and mix 30 sec/speed 4, or until mixture is starting to clump together slightly.
- Place 2/3 of the mixture into the lined dish and press in firmly to form base. Pour filling over base.
- Crumble remaining mixture over the top of the filling, and press down slightly with your fingers, into the filling.
- Place into oven and cook for 20-30 mins, or until lightly browned on top.
- Cool, cover, then place in fridge to set. Once slice is firm, cut into squares and serve cold from the fridge.
Notes
- Tastes great with a dollop of cashew or coconut cream!
- If you don’t have persimmons, try apples and plums; or use 6 apples instead of apples and persimmons.
- To make this without a Thermomix, chop fruit roughly by hand and simmer filling in a pan on the stovetop until thickened. Mix topping by hand and proceed with recipe.