Vegan Berry Crumble
July 9, 2009
This quick easy gluten free vegan berry crumble is hard to stop eating. A great healthy snack for the whole family.
Vegan Blueberry Crumble
This vegan blueberry crumble is hard to stop eating. A great healthy snack for the whole family.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 people
Calories 292 kcal
- 1/4 cup (60ml) unfiltered apple juice
- 1 cup (160g) fresh blueberries
- 1 cup (160g) fresh raspberries
- 1 cup (160g) fresh blackberries
- 1 cup (160g) sliced fresh strawberries
- Pinch of Celtic sea salt
- 1/4 cup (60ml) filtered water
- 2 tablespoons (14g) arrowroot
- 1/2 cup (60g) gluten-free rolled oats
- 1/2 cup (60g) raw walnuts
- 1/2 cup (80g) raw almonds
- 1/2 cup (40g) shredded coconut
- 1/4 cup (35g) raw sunflower seeds
- 1/4 cup (37.5g) raw pumpkin seeds
- 1/4 cup (32g) white rice flour
- 1/2 cup (120ml) unfiltered apple juice
- 1/4 cup (60ml) pure maple syrup
- 1/2 teaspoon (2.5ml) natural vanilla extract
Preheat oven to 350°F/180°C, and grease a rectangular baking dish with coconut oil.
To prepare the fruit mix, throw the apple juice, berries, and salt in a medium saucepan, and simmer on low heat until reduced. Stir the arrowroot into the filtered water until well combined. Stir the arrowroot mixture into the berries, and simmer for about 5 minutes, until thickened.
Pour the thickened fruit mixture into the greased baking dish.
To prepare the topping, throw the oats, walnuts, almonds, coconut, sunflower seeds, pumpkin seeds, and flour into a food processor fitted with the s blade and pulse a few times just until the ingredients are slightly broken up and combined but still retain a rustic texture.
In a medium-sized bowl, mix together the apple juice, maple syrup, and vanilla. Stir in the dry nut and seed mixture until well combined.
Spoon this mixture over the fruit, and bake for about 30 minutes until slightly golden and bubbling.
Serve warm or cold with cashew cream or ice cream.