Blueberry Lemon Cashew Crumble Squares (Printable Version)
Tangy blueberries, zesty lemon, and creamy cashew under a golden oat crumble. Dairy-free and delicious.
# What You'll Need:
→ Crust & Crumble Topping
01 - 1 1/2 cups rolled oats (certified gluten-free if needed)
02 - 1 cup almond flour
03 - 1/2 cup coconut sugar
04 - 1/2 teaspoon sea salt
05 - 1/2 teaspoon baking powder
06 - 1/2 cup coconut oil, melted
07 - 1 teaspoon vanilla extract
→ Cashew Cream Layer
08 - 1 1/4 cups raw cashews, soaked 4 hours and drained
09 - 1/3 cup maple syrup
10 - 1/3 cup canned coconut cream
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon lemon zest
13 - 1 teaspoon vanilla extract
14 - Pinch of salt
→ Blueberry Lemon Filling
15 - 2 cups fresh or frozen blueberries
16 - 1 tablespoon lemon zest
17 - 2 tablespoons lemon juice
18 - 2 tablespoons maple syrup
19 - 1 tablespoon arrowroot starch or cornstarch
# How To Make:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - In a large bowl, combine oats, almond flour, coconut sugar, salt, and baking powder. Pour in melted coconut oil and vanilla extract, stirring until the mixture becomes crumbly and evenly moistened.
03 - Set aside 3/4 cup of the crumble mixture for the topping. Transfer the remaining mixture to the prepared pan and press it firmly into an even layer across the bottom to form the crust.
04 - Bake the crust for 10 minutes until lightly set. Remove from the oven and allow to cool slightly while preparing the filling layers.
05 - While the crust bakes, combine the soaked cashews, maple syrup, coconut cream, lemon juice, lemon zest, vanilla extract, and a pinch of salt in a high-speed blender. Blend until completely smooth and silky, scraping down the sides as needed.
06 - Pour the cashew cream over the partially baked crust and spread it into an even, smooth layer using a spatula.
07 - In a mixing bowl, gently toss the blueberries with lemon zest, lemon juice, maple syrup, and arrowroot starch until the berries are evenly coated.
08 - Scatter the blueberry mixture evenly over the cashew cream layer. Sprinkle the reserved crumble mixture across the top, allowing some blueberries to peek through.
09 - Bake for 30 minutes, or until the crumble topping is golden brown and the blueberry filling is bubbling at the edges of the pan.
10 - Let the pan cool completely at room temperature, then refrigerate for at least 2 hours to allow the layers to set firmly. Slice into 16 even squares using a sharp knife.
# Expert Advice:
01 -
- The cashew cream layer tastes impossibly rich for something completely dairy free, and your friends will never guess the secret.
- That golden oat crumble on top gives you all the comfort of a classic fruit crisp but in neat, portable little squares.
- Lemon and blueberry belong together, and this recipe lets them shine in every single layer.
02 -
- Do not skip the soaking step for the cashews, because unsoaked cashews will leave your cream layer grainy no matter how long you blend.
- Patience during the chilling phase is the difference between neat squares and a crumbly mess, so give it the full two hours minimum.
03 -
- Freeze your coconut cream can overnight, then scoop out only the thick solid part for the richest cashew layer possible.
- Zest your lemons before juicing them, because trying to zest a squeezed lemon half is a frustrating little kitchen battle you do not need.