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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.
Prep time: 20 minutes
Cook time: 30 minutes
4-6 servings
5 from 1 vote

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.