Raspberry and almond crumble
This vegan raspberry and almond crumble is so yummy and healthy – it can be gluten-free too! Perfect weekend dessert during the Summer, served with vegan vanilla ice cream or yogurt.
Ingredients
Method
- Preheat the oven to 180°C.
- Put the raspberries an ovenproof dish. Scatter half of the sugar on top, then drizzle with the vanilla extract.
- In a bowl, rub the butter with the flour until you get a mixture resembling breadcrumbs. Add the remaining sugar, ground almond and oats. Mix gently. You can add a pinch or two cinnamon too, if liked.
- Cover the raspberries evenly with the crumble, slightly pressing down, then scatter some almond flakes on the top.
- Bake for about 20 minutes until golden.
- Serve warm.