Vegan summer berry crumble

Vegan summer berry crumble

Total: 45 Min. | Active: 15 Min.
vegan, lactose-free
Nutritional value / people: 362 kcal
, Fat: 23 g
, Carbohydrate: 36 g
, Protein: 8 g

Come summer, there's nothing better than a big bowl of fresh berries! These sweet fruits are grown regionally throughout Europe and are the epitome of summer. This crumble combines several types of delicious berries in one easy-to-prepare dessert. What's more, the entire dish is free of refined sugar. Thanks to the ground almonds, the crunchy crumble mixture has a nutty flavour and provides the perfect contrast to the warm, soft berry filling. The maple syrup gives this dessert a natural, subtle sweetness.

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Berries

900g mixed berries (e.g. raspberries, blueberries, quartered strawberries)
3tbsp cornflour
3tbsp lemon juice
3tbsp maple syrup

Crumble

¾dl coconut oil
110g ground almonds
100g rolled oats
4tbsp maple syrup
½tsp cinnamon
¼tsp sea salt
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Utensils

One shallow baking dish (approx. 2 l).

How it's done

Berries

Place the berries in a bowl. Add the cornflour, mix until all of the berries are coated. Mix in the lemon juice and maple syrup, transfer to the dish.

Crumble

Melt the coconut oil in a pan over a low heat. Add the almonds and all the other ingredients, mix until a slightly sticky crumble is achieved. Spread the crumble evenly over the berries.

To bake

Approx. 30 mins. in the centre of an oven preheated to 170°C. Remove from the oven, allow the berry crumble to cool slightly, serve lukewarm.

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