Because it is the end of the Summer’s bounty & I had foraged a lot of wild blackberries, I had to make this most lovely crumble recipe! A mix of berries with a hint of orange, stem ginger pieces and a topping of deliciousness! This lovely crumble is so easy to make & so easy to devour too! Check it all out!!
Recipe: For 2 persons, with a bit of seconds
* For the fruit mix:
325 gr mix of your favourite fresh berries/ I used a mix of fresh blueberries, raspberries & blackberries
1 ball of stem ginger, cut into little pieces
2 tablespoons of that stem ginger syrup, taken from the jar filled with stem ginger balls
2 tablespoons of powdered coconut sugar
grated zest of 1/2 orange
* For the topping:
50 gr of slightly salted vegan butter
75 gr light organic spelt flour
40 gr powdered coconut sugar
20 gr medium-sized oat flakes
20 gr flaked almonds, crushed lightly in your hands
1. Preheat your oven to 180°C ( 350 F ) for 10 minutes.
2. Make the topping first. Take a large bowl & ad flour in it. Now, Add the butter & rub it into the flour. Add oat flakes, flaked almonds & coconut sugar. Mix gentle & do not overmix. It has to look like smaller crumbles.
3. In another bowl, add berries, mix them together with the orange zest, coconut sugar, stem ginger syrup & cut up stem ginger. Mix well. Take a fitted oven dish & place your fruit mix, in 1 layer, all in it. Now, scatter your crumble mix all over it & bake into the preheated oven for about 20 to 25 minutes until the crumble is golden brown on top.
4. Serve into 2 bowls & enjoy with some hot vegan pouring custard,…Yummmm! Enjoy, my lovely ones! If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free! RSS – Posts
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