Vegan Recipes | Raw Recipes | Plant-Based Recipes | Free Recipe Book

Summer Berry Crumble with a Peanut Butter Crumb

June 16, 2018 / Niki / 3 Comments

British fruit season is here and I wanted to make a simple dessert which truely celebrates their abundance and juicy goodness.

I couldn’t be more excited about this dessert – it may be a crumble but not just any old crumble. Rich and soft summer berries, topped with the crumbliest, crispy peanut butter crumble topping.
The combination of sweet fruits and crunchy melting topping – For me it’s a match made in heaven.

Just let it cool a little and top with more juice fruit, fresh mint and creamy vegan Icecream.

I hope you love it as much as me, it’s super easy to make, kids will love it and to be honest I couldn’t stop eating it – because this dessert is AMAZING!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Summer Berry Crumble with a Peanut Butter Crumb

Ingredients

For the berry filling;
1 cup strawberries sliced
1 cup blackberries
1 cup cherries – pitted and halved
1 tbsp coconut sugar
1/2 tsp almond essence
1/2 vanilla syrup or extract
1/2 tsp all spice
1-2 tbsp peanut butter (optional)
For the peanut butter crumble;
1 cup ground almonds
1/2 cup chopped nuts (I used hazelnuts)
1/4 cup rice flour (or flour of choice)
2 tbsp ground flax seed
1 tsp baking powder
1/2 tsp sea salt
1/2 organic cup peanut butter or nut butter of choice
4 tbsp maple syrup
1/2 tsp almond essence

Directions

Preheat the oven to Gas mark 4/180c. Line a medium skillet pan (I used a 20cm) or medium flan dish with baking paper so that the baking paper is higher than the top rim.
Add all the chopped fruit to a large bowl and add in the coconut sugar, almond essence, vanilla syrup and all spice. Stir gently to combine.
Transfer the fruit to base of the skillet pan or dish.
Mix the dry ingredients together in a bowl (ground almond, rice flour, ground flax seeds, baking powder, and salt).
In a small bowl, mix together the peanut butter, maple syup, and almond essence. Add the wet mixture to the dry mixture and stir thoroughly until you get a crumb (get your hands involved).
For extra peanuttyness add dollops of peanut butter to top of the fruit mix. Then crumble the crumble topping on top. Bake at gas mark 4/350F/180c for 25-30 minutes – its ready when the topping is golden.
Remove from the oven and allow to cool a little.
Top work more strawberries, vegan Icecream and mint.

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!

rebel-recipes-book

Here's a sneak peak...

3 Comments

Becoming – the Nest on July 11, 2018 at 6:07 pm

[…] (This is a gorgeous recipe from Rebel Recipes ) […]

Reply
Emily on June 27, 2018 at 3:50 pm

Made it, LOVED it!! Nicest crumble crumb I’ve ever had <3 Love your blog and your recipes. Making the Millionaires Shortbread later 🙂

Reply
- Niki on June 29, 2018 at 9:51 am
  
  Hi Emily
  Amazing! I’m so pleased. And thank you so much
  Niki xx
  
  Reply

Leave a Comment Cancel Reply

Recipe Tags: Berry crumble Peanut Butter crumble gluten free vegan dessert

Seasonal Vegan Recipes

Get in touch

Email me

Most Popular Recipes

Sitemap

View Sitemap

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.