Premium new season berries feature in my take on the classic crumble. I used Flora plant spread to showcase the natural flavours and to be animal product free. I assure you won’t notice it’s vegan!– the(anonymous)chef
Vegan Blueberry Strawberry Crumble
FOR THE FILLING
2 punnets (250g) blueberries
2 punnets (500g) strawberries chopped
1 tablespoon of vegan butter
1 tablespoon caster sugar
1 teaspoon of cinnamon
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
Pinch of Olsson’s sea salt
FOR THE CRUMBLE TOPPING
3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats (not quick oats)
1/4 cup brown sugar
1/4 cup raw sugar
1/2 cup vegan butter melted
Heat oven to 180 degrees
Prepare Glasslock containers by greasing 1 tablespoon of vegan butter on the bottom and sides of each dish.
Add blueberries, strawberries lemon juice, 2 tablespoons of flour, cinnamon, sugar, and pinch of salt to each Glasslock container. Toss well until combined. Be careful not to crush the berries.
MAKE CRUMBLE TOPPING:
Combine flour, oats, sugar, and salt in a medium Mason Cash bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly. Sprinkle over fruit filling (use your hands to do this. As you sprinkle, press the crumbles together to create larger clumps of topping.)
Bake 25 to 35 minutes until juices are thickened and the topping has turned light golden brown. Cool 10 minutes, and then serve.