Description
This mixed berry crumble served with a spiced coconut yogurt is a delicious and cozy dessert or breakfast dish! Minimally sweetened with coconut sugar, this vegan and gluten free crumble is ready in about 45 minutes and can be made with any combination of berries you like.
Ingredients
- 3 1/2 to 4 cups mixed berries (I used blueberries, raspberries, and cherries)
- 6 tablespoons coconut sugar, divided
- 1 lime, zested
- 3/4 cup whole rolled oats
- 1/2 cup oat flour, or all-purpose
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon ground cloves
- heaped 1/4 cup chopped pecans
- 1/4 cup coconut oil, at room temperature (solid)
- 1 small container plain coconut milk yogurt
- 1/2 to 1 tablespoon maple syrup
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cardamom
Instructions
Preheat your oven to 350 degrees. Toss the berries, 2 tablespoons of the coconut sugar, and lime zest together in a bowl and set aside. In a separate bowl, mix together the oats, flour, salt, sugar, ground cloves, and pecans until combined. Add the coconut oil and mash it into the dry mixture with a fork or your fingers until crumbly.
Pour the berries and their accumulated juices into a seasoned cast iron pan (or a lightly greased baking dish) and spread them out into an even layer. Scatter the crumble mixture over the top of the berries in an even layer. Bake the crumble at 350 degrees for 30 to 35 minutes until the topping is golden and the filling is bubbly.
While the crumble is cooling, combine all of the ingredients for the spiced coconut yogurt. Taste and adjust for sweetness or spices. Serve along side or on top of the crumble.
Notes
- I made my crumble in my cast iron pan, but feel free to use any baking dish of a similar size. Just make sure to lightly grease it with coconut oil.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert