Nut Blueberry Crumble

Method

Preheat the oven to 350 degrees F.

Toss the blueberries with the locust bean gum, vanilla powder, lemon juice, and maple syrup in a bowl. Transfer mixture to a baking pan.

Mix all the crumble topping ingredients together in a separate mixing bowl. Spread the crumbles evenly over the blueberries and bake in the oven for 30 minutes until the blueberries are bubbly and the topping is golden-brown.

Let stand for 10 minutes before serving with ice cream or whipped (soy) cream.

Ingredients

For 4 servings:
Fruit mix:

• 500 g (4 cups) blueberries
• 3 tsp Rapunzel locust bean gum
• 2 tsp Rapunzel bourbon vanilla powder
• 3 tsb freshly squeezed leom juice
• 1 tsp Rapunzel maple syrup grade A

Crumble topping:

• 125 g (1 cup) Rapunzel ground almonds
• 80 g ( 2/3 cup) Rapunzel porridge base balance
• 50g Rapunzel walnuts
• ½ tbs Rapunzel seasalt atlantic
• 3 tbs coconut oil
• 3 tsp Rapunzel maple syrup grade A