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
Ingredients
fruit mix:
- 1/4 cup unfiltered apple juice
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 cup sliced fresh strawberries
- Pinch of Celtic sea salt
- 1/4 cup filtered water
- 2 tablespoons arrowroot
crumble topping:
- 1/2 cup gluten-free rolled oats
- 1/2 cup raw walnuts
- 1/2 cup raw almonds
- 1/2 cup shredded coconut
- 1/4 cup raw sunflower seeds
- 1/4 cup raw pumpkin seeds
- 1/4 cup white rice flour
- 1/2 cup unfiltered apple juice
- 1/4 cup pure maple syrup
- 1/2 teaspoon natural vanilla extract
Instructions
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Preheat oven to 350°F/180°C, and grease a rectangular baking dish with coconut oil.
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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.
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Pour the thickened fruit mixture into the greased baking dish.
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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.
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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.
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Spoon this mixture over the fruit, and bake for about 30 minutes until slightly golden and bubbling.
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Serve warm or cold with cashew cream or ice cream.
Recipe Notes
Photo by Trent Lanz, and styling by Alicia Buszczak
