Raspberry and almond crumble
2 Aug 2020
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Background
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
- 150g raspberries
- 6 Tbsp muscovado sugar
- 1 tsp vanilla paste or extract
- ½ cup flour (can be gluten-free)
- 50g dairy-free soft butter, cubed
- ½ cup ground almond
- ½ cup porridge oats
- 2 tbsp Flaked almonds (optional)
- Ground cinnamon (optional)
Instructions
- 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.
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Categories
- Meal Type: - Bake - Budget - Dessert - Everyday - Lunch - Puddings - Quick & Easy - Seasonal
- Cuisines: - British
- Occasions: - Anniversaries - Dinner Party - Mothers Day - Sunday Lunch - Valentine's Day
- Ingredients: - Berries
- Health and Diet: - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Vegan
- Skill Levels: - Easy
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