Berry Coconut Crumble

July 15, 2016

When I was a kid I was super picky with fruit, I would only eat certain ones and only as a whole. So no fruity cakes or even fruit salads of any sort. The only exception would be berry pie. My mum would make this red currant pie which was literally the only fruity dessert I would eat for years.

Since going vegan, and even before my feelings towards fruit have drastically changed, obviously. Now I could probably just eat fruit for a week and be completely happy and satisfied. One thing that hasn’t changed is my love for berries, they are still my absolute favorite and I want to add them to everything.

Inspired by my mums red currant pie and the need for a quick, easy and super healthy beery dessert I came up with this ‘Berry Coconut Crumble’.

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Serves 4.

Ingredients:

for the berry layer:

  • 1 cup or 110g blueberries
  • 1 cup or 100g raspberries
  • 1 cup or 120g red currant
  • 2 tbsp coconut sugar
  • 1 tsp tapioca or corn starch

for the crumble layer

  • 1 1/2 cup or 150g oats
  • 1/4 cup or 30g coconut flour
  • 1/4 cup or 20g desiccated coconut
  • 2 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla powder
  • 4 tbsp or 65 g coconut oil at room temperature
  • 1 tbsp maple sirup

Method:

  1. Preheat the oven to 175C.
  2. Add all the ingredients for the berries layer into a baking dish or iron cast pan like i did. Stir until the berries are evenly covered with the starch and the sugar.
  3. In a small bowl combine all the ingredients for the crumble layer and mix well until everything is well combined with the coconut oil.
  4. Add the crumble on top of the berries.
  5. Transfer into the oven and bake for about 25-30 mins.
  6. Serve warm or cold with a side of vegan ice cream.

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