This easy crumble slice is completely plant-based and gluten-free, and packed with the goodness of blueberries! Thanks to Halo & Swoon's Ginger Cookie mix it couldn't be easier to make.

Simply mix up a batch of Ginger Cookie mix and press two thirds into a pan to create the biscuit base. Top with your berry mixture and then simply crumble the remaining cookie mix over the top.

The ginger spice in Ginger Cookie mix goes beautifully with the sweet zesty berries, and ensures this slice has just the right amount of sweetness.

If blueberries aren't in season (or in your freezer), you could use any berry combination you like. A combination of raspberries and blackcurrants would be amazing too.

Add this fruity slice to lunchboxes, serve it for morning or afternoon tea, or enjoy it warmed with a dollop of your favourite nice cream for dessert.

Watch our how-to reel here: watch video

Blueberry Crumble Slice

Makes: 8 large slices, 16 small slices
Prep time: 20 minutes  Cook time: 40 minutes

1 Halo & Swoon Ginger Cookie mix

1/4 cup (60g) plant milk, at room temperature

1/3 cup (70g) coconut oil, melted 

2 cups (270g) blueberries (fresh or frozen)

2 Tbsp arrowroot or cornflour 

zest of 1 lemon or 2 limes

Preheat oven to 180°C fan bake and line a 20cm x 20cm baking pan.

Pour Ginger Cookie mix into a bowl, add milk and coconut oil, and stir until well combined.

Press 2/3 of the Cookie mix into the lined pan into an even layer.

Bake in centre of oven for 10 minutes.

While the base is cooking prepare the blueberry mix by combining the blueberries, arrowroot/cornflour and zest.

Pour the blueberries evenly over the base and then crumble over the remaining Cookie mix.

Return slice to the oven and bake for 30 minutes, or until golden brown.

Allow the slice to cool completely before slicing.

Store your blueberry crumble slice in an airtight container at room temperature (or the fridge in warm weather) for up to 5 days.