I love making desserts that are brimming with fruit, yet taste satisfyingly pudding-like if you know what I mean?  Like when a fruit salad isn’t quite enough, but if you top it with granola it transforms.  That’s exactly what happens with these little raspberry blueberry crumbles.  The fruit on its own is delicious, but add the topping and suddenly you’ve got a mouthwatering mix of fruit and crunch, with the sweet juice bubbling up amongst the crumble.  Its so simple, yet so delicious.

So after years of following Delia Smith’s crumble recipe, I’ve converted to my new vegan, gluten free version.  The ground almond works perfectly and the pumpkin and sunflower seeds add a lovely nutty crunch – I should have made this years ago.