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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.  
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g raspberries
  • 6 Tbsp muscovado sugar
  • 1 tsp vanilla paste or extract
  • ½ cup flour can be gluten-free
  • 50 g dairy-free soft butter cubed
  • ½ cup ground almond
  • ½ cup porridge oats
  • 2 tbsp Flaked almonds optional
  • Ground cinnamon optional

Method
 

  1. Preheat the oven to 180°C.
  2. Put the raspberries an ovenproof dish. Scatter half of the sugar on top, then drizzle with the vanilla extract.
  3. 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.
  4. Cover the raspberries evenly with the crumble, slightly pressing down, then scatter some almond flakes on the top.
  5. Bake for about 20 minutes until golden.
  6. Serve warm.