Oat, almond & blackberry crumble (dairy free & gluten free)
This dairy & gluten free oat, almond and blackberry crumble is the perfect pud to get you through the cold months! This is one that the whole family can enjoy together. I recommend serving with a generous helping of dairy free custard!
Ingredients
- 65 g rolled oats (or gluten free oats if required)
- 65 g ground almonds
- 50 g dairy and soy free butter alternative (I use stork) - cold and cut into small chunks
- 30 g brown sugar
- 300 g blackberries (fresh or frozen)
- Juice of 1 orange
- Up to 2 tbsp maple syrup
Instructions
- Pre-heat the oven to 180°C / 160°C fan.
- Add the oats, ground almonds, butter alternative and brown sugar to a food processor. Pulse it a few times until the mixture is combined and looks like crumbs.
- Spread the berries across the bottom of a deep sided ovenproof dish, about 1 litre capacity. Squeeze over the orange juice and drizzle the maple syrup, then give it a stir.
- Spread the oat and almond topping evenly across the fruit. Bake for around 30 minutes, until the top starts to go golden.
Notes
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking 'may contain' statements on each ingredient and making your own assessment of risk based on personal circumstances.