Plant-Based Apple, Blueberry and Almond Crumble
This tasty dessert brings all the cosy flavours of the classic, with a nutty almond topping. This Plant-Based Apple, Blueberry and Almond Crumble is a perfect treat for any day of the week. Packed with nutrition and so tasty!We love the simplicity of crumble and this recipe brings added protein and a unique flavour.Serve with your fave cream or ice cream for the ultimate crumble experience.
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Ingredients
For the fruit base:
- 4 medium cooking apples peeled, cored, and cut into chunks
- 250 g blueberries
- 50 g organic brown sugar
- 1 tsp lemon juice
For the crumble topping:
- 75 g organic plain flour
- 75 g organic almond flour
- 100 g vegan block butter cold, diced
- 75 g organic brown sugar
- 50 g organic rolled oats
- 60 g organic flaked almonds
- Pinch natural fine sea salt
Instructions
- Firstly, mix together the apple chunks and blueberries with the lemon juice and sugar.
- Tip the fruit into a baking dish then prep the topping.
- Rub the butter into the plain and almond flour with your fingertips until it looks like breadcrumbs, leaving a few small lumps for texture.
- Stir in the oats, sugar, flaked almonds, and a pinch of salt.
- Scatter the crumble mixture evenly over the fruit without pressing it down.
- Bake for 35–40 minutes at 180C, until the topping is golden and crisp and the fruit juices bubble up around the edges.
- Leave to rest for 5 minutes, then serve with your favourite plant-based vanilla ice cream, custard or cream.
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wow, never thought to use blueberries in crumble, but it works!