Simple Vegan Blueberry Crumble Dessert
Ingredients
Filling
- 200g blueberries – fresh or frozen
- 1 tbsp cornflour
- 1 tbsp lemon
- 1/2 tbsp sugar
Crumble
- 30g jumbo gluten-free oats
- 2 tbsp ground almonds – replace with oat flour for a nut-free version
- 1 tbsp coconut oil
- 1 tbsp sugar
- 1 tsp cinnamon
- Pinch of salt
Preparation
Preheat your oven to 180C/160C fan/350F
In a bowl, mix together the blueberries, cornflour, lemon and sugar
Divide between 2 ramekins
In a separate bowl, mix the oats, ground almonds, sugar, cinnamon and salt
Add the coconut oil and mix well
Scatter the crumble over the blueberries
Bake for 25-30 minutes
Leave to cool slightly and serve with vanilla ice cream
