Blueberry & Blackberry Crumble

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This is a recipe that has been going on repeat all summer in our family. It is such a simple and tasty (vegan and gluten-free) dessert that even my dad asked for the recipe so he could bake it himself. And that says a lot, considering that my dad rarely serves any other desserts than ice cream when we are visiting. He has a summer house a bit outside Stockholm and the blueberries are literally flooding the forests around the house this time of the year. We picked the blueberries for this crumble there, which of course makes it taste extra good. If you are not lucky enough to have a forest filled with blueberries around your house, store-bought berries would work fine as well. You can even use frozen berries and use it as a winter recipe. Before the blueberries and blackberries were in season, we also did this recipe with red currants and raspberries – also great! It’s a vegan recipe but if you prefer, you can replace the coconut oil with butter.

We have created this youtube video for the recipe that not only demonstrates how easy it is to prepare, but also gives you a hint of how gorgeous the forest blueberries are when we pick them. We recorded these new videos just a few weeks ago and Luise did an amazing job, considering the size of her pregnant belly. So make sure to check it out!

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Baked Blackberry & Blueberry Crumble

Berry Filling:
2 cups / 225 g blueberries
2 cups / 225 g blackberries
_ tsp ground vanilla
2 tsp lemon juice
1 tbsp maple syrup or honey

Crumble Topping:
2 1/2 cups / 240 g rolled oats (cert. gluten free if you are allergic)
5 tbsp almond flour/meal (or ground almonds)
a pinch sea salt
_ tsp ground vanilla
5 tbsp maple syrup or honey
5 tbsp cold-pressed coconut oil, room temperature

Preheat the oven to 175°C / 350°F. Rinse all berries. Place in a baking dish and toss with vanilla, lemon juice and maple syrup. Prepare the crumble in a separate bowl. Start by mixing oats, almond flour, salt and vanilla. Then add maple syrup and coconut oil. Use your hands to mix until combined. Pour the crumble filling evenly over the berries. Bake in the oven for 35-40 minutes until the fruit juices are bubbling around the edges and the crumble is firm and lightly browned. Serve as it is or with a dollop of yogurt or vegan ice cream on top.
Keeps for 3-5 days in the fridge. Freezes and reheats well.

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PS! We are coming to London for some book related events in September. I will be teaching a Guardian Masterclass in Food Photography & Styling, the 24 September. It’s a half-day course that ends with a short workshop and photo shoot. There are only 20 spots available so hurry if you want to join. Click here to read more about it and to book tickets! We will let you know about any other events in London as soon as possible. /David

PS2! If anyone was wondering. Still no baby.