Vegan apricot and raspberry crumble

Vegan apricot and raspberry crumble

Total: 45 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / person: 466 kcal
, Fat: 27 g
, Carbohydrate: 43 g
, Protein: 9 g

Sweet apricots and sweet & sour raspberries combined with crispy crumble made from spelt flour and ground almonds. A quick and easy recipe for apricot season. This apricot crumble tastes best warm and served with a scoop of vegan vanilla ice cream.


4 people


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


200 g apricots, pitted, cut into segments
100 g raspberries


70 g light spelt flour
70 g ground almonds
50 g coconut palm sugar
1 tsp vanilla paste
1 pinch salt
60 g vegan butter, cut into pieces, cold

To bake

4 balls vanilla ice cream, vegan
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4 ovenproof dishes, approx. 200 ml each, greased

How it's done

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Divide the fruit between the prepared dishes.


In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the vegan butter and rub together using your hands to form an even, crumbly mixture. Spread the crumble on top of the fruit.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly. Spoon the ice cream on top of the crumble, serve lukewarm.

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