Vegan summer berry crumble

Name: Vegan summer berry crumble
Prep time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 110 g ground almonds; 3 tbsp Maizena cornflour; 7 tbsp maple syrup; 900 g mixed berries; ¾ dl coconut oil; 100 g rolled oats; ¼ tsp sea salt; ½ tsp cinnamon; 3 tbsp lemon juice

desserts Baking sweet summer

Total: 45 min. | Active: 15 min.

vegan, lactose-free

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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.

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Ingredients

for 6 person

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

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

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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