Some days call for a delicious berry crumble to share with friends and family, or to enjoy all by yourself if you're brave enough to take the challenge. The crumble is wheat-free, meaning those intolerant to wheat can taste this indulgent dessert and dream about it day and night. Hungry already? Let's get baking.
BAKING TIME: 30 MINUTES // SERVINGS: 6 // MEAL: DESSERT
INGREDIENTS
- 1 cup raspberries- 1 cup blueberries
- apple, roughly sliced into smaller chunks
- 6 tbsp plantbased butter (e.g. Alpro)
- 6 tbsp unrefined cane sugar
- 7 tbsp spelt flour or regular flour (not wheat-free!)
- 10 tbsp oats
- pinch of cinnamon
STEP-BY-STEP
1. Start by preheating your oven to 180°C or 350°F. In a bowl, mix together the spelt flour, oats, cinnamon and 3 tbsp cane sugar. Add the butter to the bowl and crumble the mixture with your hands. This might get sticky!2. In another bowl combine the raspberries, blueberries and the apple chunks. Add the other 3 tbsp of cane sugar to the fruit and gently mix together using a spoon.
3. Spoon the fruit mixture into an oven dish as the base of your crumble, then cover with a thick layer of crumble.
4. Bake for 20 to 25 minutes or until golden brown. Serve with plantbased icecream or a raspberry sauce.
For the berry sauce: in a small pot, combine raspberries with sugar (as much as you prefer) and cook until soft and melted.
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