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.
Raspberry & Blueberry Almond Crumble (GF, Vegan)
220g | 2 cups raspberries
140g | 1 cup blueberries
100g | 1 cup ground almonds
40g | 1.5oz coconut oil (or butter of your choice)
3 tablespoons coconut sugar
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
- Pre-heat the oven to 180C | Gas mark 4
- Fill four small ramekin dishes three quarters full with raspberries and blueberries (I smash the raspberries with a fork so I can fit more in and the crumble doesn’t sink as much when the fruit cooks down)
- To make the topping, mix the almonds, coconut sugar, pumpkin and sunflower seeds in a bowl.
- Melt the coconut oil (or butter) and stir into the dry mixture with a fork.
- Sprinkle the crumble over the four ramekins – good to overfill as the fruit may bubble down.
- Bake in the oven for 20-25 minutes, or until the crumble is golden.
- Serve immediately.