This aptly named very berry coconut crumble is bursting with plant-based amazingness! This light and fruity dessert is so easy to make and is the perfect vegan and gluten free alternative to traditional crumbles.
I use Coconut flour in place of wheat flour, meaning that if you do have in intolerance this will surely tick all of your boxes. Not only is coconut flour a healthier alternative, it works so well with these crumbles. It has a very fluffy and light texture with a slight hint of coconut which comes together really nicely with the sweetness of the fruit.
Really simple. This dessert is a guilt free, treat that everyone can enjoy!
Very Berry Coconut Crumble (GF)
- 3 cups mixed frozen berries
- 2 tbs maple syrup
- 1 tbs lemon juice
- 1 tsp cornflour
- 50 g Vegan butter or coconut oil
- 60 g Demerera or Coconut sugar
- 1/2 cup coconut flour
Defrost the berries in saucepan on a gentle heat.
Add lemon juice, maple syrup and cornflour. Cook for a further 5-10 mins until mixture has thickened.
preheat the oven to 190c (fan).
Mix the coconut flour, sugar and butter together in a bowl until mixture is crumbly and fluffy.
Transfer cooked berries to an oven dish and cover with the crumble mixture.
Cook for 10-15 mins, until crumble is a golden brown.
Serve with Vegan Custard or cream