Blackberry Crumble with Almond Cream
A deliciously warm or cold blackberry crumble topped with creamy almond goodness. Enjoy this wholesome dessert, complete with a hint of lemon and the crunch of pecans.
Equipment
- Baking dish (8-inch square), Mixing bowls, Whisk, Fork, Spoon, Measuring cups and spoons
Ingredients
For the almond cream:
- ½ cup 120 g nondairy sour cream, store-bought or homemade
- ¼ teaspoon pure almond extract
- 1 tablespoon 15 ml pure maple syrup
For the crumble:
- Nonstick cooking spray
- ½ cup plus 1 tablespoon 68 g whole wheat pastry flour, divided
- ¼ cup 20 g quick-cooking oats
- ¼ cup plus 3 tablespoons 84 g Sucanat, divided
- 2 tablespoons 14 g chopped pecans
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ¼ cup 56 g nondairy butter
- 3 cups 453 g frozen blackberries
- 1 teaspoon lemon zest
- 1½ tablespoons 23 ml fresh lemon juice
Instructions
- To make the almond cream: Combine nondairy sour cream, almond extract, and maple syrup in a small bowl.
- Whisk until smooth and refrigerate for 1 to 2 hours to thicken.
- To make the crumble: Preheat the oven to 375°F (190°C, or gas mark 5).
- Lightly coat an 8-inch square baking dish with nonstick cooking spray.
- In a medium bowl, combine ½ cup (60 g) of the flour, oats, ¼ cup (48 g) of Sucanat, pecans, cinnamon, and salt.
- Cut the nondairy butter into small pieces and add it to the flour mixture.
- Use a fork or your fingers to mix until a coarse crumble forms.
- In a large bowl, toss the frozen blackberries with the remaining 1 tablespoon (8 g) flour, lemon zest, remaining 3 tablespoons (36 g) of Sucanat, and lemon juice.
- Stir gently to combine.
- Place the blackberry mixture into the prepared baking dish.
- Evenly sprinkle the crumble topping on top.
- Bake for 30 minutes, or until the topping is golden brown.
- Serve warm or cold with a dollop of almond cream.
- Let cool completely before storing in the fridge.
Notes / Tips / Wine Advice:
Serving Tip:
For an extra touch, top with fresh berries or a sprinkle of toasted coconut.
Wine Advice:
Pair this fruity dessert with a chilled glass of Moscato for a sweet finish.
Nutritional Information
Calories: 250 kcal | Carbohydrates: 35 g | Protein: 3 g | Fat: 12 g | Fiber: 6 g | Sugar: 18 g | Salt: 0.2 g
