Vegan apricot and raspberry crumble

desserts Baking sweet summer
Total: 45 min. | Active: 20 min.
vegan, lactose-free

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.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 4 person

Fruit
200 g apricots, pitted, cut into segments
100 g raspberries
Crumble
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 substitute, cut into pieces, cold
To bake
4 ball vanilla ice cream, vegan

How it's done

Fruit

Divide the fruit between the prepared dishes.

Crumble

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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