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Summer berry crumble with a peanut butter crumb
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5 from 1 vote

Summer Berry Crumble with a Peanut Butter Crumb

Rich and soft summer berries, topped with the crumbliest, crispy peanut butter crumble topping - one for the whole family.
Course Cake, Dessert
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Blackberries, Cherries, Crumble, Peanut Butter, Strawberries, Summer berry crumble, Valentines
Prep Time 20 minutes
Cook Time 30 minutes
Author Niki Webster

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

Instructions

  • 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 flaxseeds, baking powder, and salt).
  • In a small bowl, mix the peanut butter, maple syrup, 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 peanutty-ness, add dollops of peanut butter to the top of the fruit mix. Then crumble the crumble topping on top. Bake at gas Mark 4/350F/180c for 25-30 minutes–it’s ready when the topping is golden.
  • Remove from the oven and allow to cool a little.
  • Top work more strawberries, vegan Icecream and mint.

Notes

4-6 servings