Serena Di Sabatino Di Diodoro
Vegan blueberry crumble
Updated: Feb 2, 2022
How can you make your crumble vegan? Well the answer is kinda obvious: coconut oil.
I love this crumble because it's a single portion and it's veeeeery satisfying.
I topped it with whipped cream so it wasn't vegan anymore but of course, you do you, you can add confectioners' sugar instead or add nothing because it doesn't actually need a topping to be delicious.
100g fresh blueberries
1 Tbs sugar (13g)
1/2 Tbs flour (4g) *
1/2 Tbs lemon juice (7g)
pinch of salt
--- CRUMBLE ---
16g almond flour
25g rolled oats
25g maple syrup *
16g coconut oil (melted)
--- TOPPING ---
Preheat oven to 350°F (180°C) and prepare your small baking dish (I used a cute <3 shaped dish but I think you can also use 2 ramekins for this recipe).
Wash and drain blueberries and place them in a small bowl.
Drizzle with lemon juice, sugar, flour and salt and leave aside.
In another bowl or even a mug mix together oats, almond flour, maple syrup, melted coconut oil and chopped almonds.
Pour seasoned blueberries inside the baking dish and then top with the oat and almond crumble.
Bake for about 15-20 minutes until the surface appears golden brown and the blueberries layer starts make bubbles.
Top with whipped cream or confectioners' sugar and serve warm.
You can use corn/potato/wheat starch instead of flour.
You can use honey if you don't have maple syrup.
I also made a Vegan pear chocolate and walnuts crumble, check it out here.
If you make it let me know! :)