When my family gets together we usually have a a long and lazy catch up – talking, laughing and enjoying LOTS of beautiful food and drink. It’s also a great opportunity to share recipes and cookery tips.
My sister Amy is vegan so I’m always interested to hear about the different dishes she’s making and the products she’s been trying.
Yesterday I watched Amy make this super easy berry crumble, perfect for the colder weather we are having.
It’s a versatile dessert as it works with berries, apples or stone fruits. Depending on what you prefer, you could have equal amounts of fruit and crumble, more fruit with a little crumble or vice versa.
If you make too much topping it freezes well – so if you keep a stash of topping and mixed berries in the freezer, you’ll always be ready for unexpected guests or that wintery sweet craving!
There are no exact measurements as Amy makes it by instinct. The amount of cornflour is added to preference, depending on how juicy you want the bottom to be.
I love how gorgeous and messy this dessert is. The crunchy, cinnamon infused topping is boss. Best served with a generous blob of cream or ice cream. Easy peasy and quick to prepare – give it a try!
Amy’s Berry Crumble
Frozen mixed berries
Brown sugar (optional)
Wholemeal self raising flour
Vegan butter (Nuttelex)
- Preheat oven to 180 degrees.
- Add dry ingredients to a bowl and mix well.
- Add butter and vanilla and combine with fingers until you get a lumpy, wet sand like consistency.
- Mix fruit with cornflour just to coat. Combine with sugar.
- Pour fruit mixture into a pie or baking dish.
- Cover fruit with crumble and top with raw sugar.
- Bake for 30mins or until fruit starts to bleed through the sides of the dish and crumble topping browns.