Nut Blueberry Crumble

Details

12 min

22 min

vegan

Ellen
(BerlinKitchen)

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

Details

12 min

22 min

vegan

Ellen
(BerlinKitchen)

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.