Simple Vegan Mini Crumble

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.

Marco Bianchi crumble recipe - DigiSlice

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.

Sauteed berries - DigiSlice

Coconut oil, vegan butter - DigiSlice


  • 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

Crumble topping - DigiSliceMuffin silicone molds - DigiSliceInstructions:

  • 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!

Mini crumble vegan recipe - DigiSlice

Baked mini vegan crumbles - DigiSlice


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