Today we’re going to make a dessert of British origin… with a vegan twist! I’ve been following Marco Bianchi – an Italian chef/scientist – for a while and I really love his food blog so I decided to test, and then translate, this delicious recipe for you.
In the original recipe, Marco uses 6 apricots but you can use any fruit, like berries, apples or peaches. Consider that an average apricot weights 35gr.
- 210g berries
- 130g wholemeal flour
- 20g corn flour
- 50g unrefined brown sugar
- 130g almond flakes (or chopped hazelnuts)
- 50g dairy-free butter (or 50ml sunflower oil)
- Vegetable milk of your choice
- Preheat oven to 180°.
- For the filling, add the berries, some milk and 25g sugar to a pan and sauté for about 20 minutes.
- For the topping, mix flours, 25g sugar and flaked almonds in a medium bowl. Add melted vegan butter, using your hands to crumble it into the dry ingredients until you reach a ‘wet sand’ consistency.
- Portion the filling into a muffin tin, add a generous amount of topping, and bake for 20 minutes, or until the top is golden and the filling is bubbly.
- Serve your mini crumble on its own or add some nice cream on the side and enjoy!