What is a girl to do with a surplus of organic blackberries... Blackberry crumble!!!
This recipe yields 4 mini pie dishes full of delicious, gluten free, guilt free & vegan blackberry crumble, in 30 minutes! easiest healthy dessert ever!
I have never made crumble before and in Pure Foods Blog style, this crumble had to be:
a) sugar free
b) vegan
c) gluten free
d) delicious!

up for the challenge i scoured through my pantry! rolled oats, walnut, pumpkin seeds, coconut butter... yep this was starting to look promising!

difficulty level: super easy

equipment needed:

  • food processor
  • 4 mini pie dishes or one large pie dish

prep time: 5 minutes

cook time: 25 minutes hands free oven time

what you need:

for crumble:

  • 1 cup rolled oats
  • 3 re-hydrated dry apricots, or 3 dates (no need to re hydrate dates) chopped into pieces
  • 1/2 cup pumpkin seeds
  • 1/2 cup walnuts
  • 1 vegan egg = 1 tbsp ground flax + 2 tbsp hot water, mixed well and let sit 5 minutes
  • 1 tbsp nut butter, i used cashew butter
  • 2 tbsp coconut butter/oil

for blackberries:

  • 3 x 6 oz blackberries containers
  • 1 tsp arrowroot powder or corn starch
  • 1 - 2 tsp stevia, 1 tsp stevia produces a more tart crumble

what to do:

for crumble:

  • preheat oven to 350 degrees, grease 4 mini pie dishes, or one large pie dish with coconut oil
  • place all crumble ingredients into food processor, blend away until a fine crumble is achieved

for blackberries:

  • mix all blackberries stevia and arrowroot powder well

assembly:

  • distribute the blackberries evenly into the 4 mini pie dishes, top evenly with crumble
  • place pie dishes in oven for 25 minutes

Voila!!! yummy super easy super healthy dessert!! top with your favorite vegan ice cream or just dig in as is!