Baked Blackberry & Blueberry Crumble | Green Kitchen Stories
Berry Filling: 2 cups / 225 g blueberries 2 cups / 225 g blackberries ½ tsp ground vanilla 2 tsp lemon juice 1 tbsp maple syrup Crumble Topping: 2,5 cups / 240 g rolled oats (cert. gluten free if allergic) 5 tbsp almond flour/meal (ground almonds) a pinch sea salt ½ tsp ground vanilla 5 tbsp maple syrup 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. 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. Keeps for 3-5 days in the fridge. Freezes and reheats well. Facebook: https://www.facebook.com/greenkitchenstories Twitter: https://twitter.com/gkstories Instagram: http://instagram.com/gkstories http://www.greenkitchenstories.com/ For more FoodClub: Mail: foodclub@splay.tv Youtube: http://youtube.com/foodclub Twitter: https://twitter.com/foodclubse Instagram: http://instagram.com/foodclubse Facebook: https://www.facebook.com/pages/FoodClub/1432237463701855?ref=hl
