Summer Berry Crumble
There is nothing more physically and emotionally warming than a crumble. It’s a British classic that brings you right back to your childhood home after a long day of running around and kicking up leaves outside. Coming into the kitchen to the sweet smell of crumble in the oven makes you completely forget about falling over and scaping your knee. Ok ok, you may no longer be 5 years old, but that’s no reason to deny yourself the pleasure of a summer berry crumble (extra points if you pick your own blackberries).
This recipe is super easy and was developed for us our pal Tajda Ferko (@myveganminimalist) who has done some of our favourite hemp recipes to date. If you like this one check out more in the cookbook up top!
Serves: 4
Preparation time: 15 minutes
Baking time: 35-40 minutes
Cooked using
- For the filling:
- 4 tsp cornflour
- 140g blackberries
- 300g blueberries
- 40g raspberries
- ½ lemon, zest only
- ½ orange, zest only
- ½ tbsp orange juice
- 5 tsp caster sugar
- For the topping:
- 8 tbsp oats
- 2 tbsp brown sugar
- 2 tbsp caster sugar
- 6 tbsp plain flour
- 60g dairy-free butter
- 2½ tbsp hemp seed hearts
- 2 tbsp ground almonds
- ½ tsp salt
Method
Preheat your oven to 180°C. For the topping, mix together your dry ingredients in a large bowl, then add the butter. Use your hands to mix together until the mixture reaches a crumb consistency.
In a separate large bowl mix all of your filling ingredients, adding the cornflour last by scattering it over the fruit, then stir until cornflour is no longer visible.
Transfer your filling to an oven-safe dish measuring approx. 16 x 16 cm (roughly 6 x 6″). Even out the top of the filling using a flat spatula.
Gently sprinkle the topping on top, ensuring it’s spread evenly over the fruit filling.
Bake at 180°C for 35-40 minutes. If the top is starting to brown too much, cover with aluminium foil for the rest of your bake.