Blackberry Crumble with Almond Cream
This delightful crumble features sweet blackberries topped with a crispy, golden oat crumble. Paired with almond cream, it’s a perfect dessert for any occasion, whether served warm or cold.
Equipment
- Baking dish (8-inch/20 cm), Medium-size bowl, Small-size bowl, Whisk, Fork, Wire rack
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 the sour cream, almond extract, and maple syrup in a small bowl.
- Whisk until smooth.
- Place in the fridge for
- 1-2 hours to thicken.
To make the crumble:
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Lightly coat an 8-inch (20 cm) square baking dish with nonstick cooking spray.
- In a medium bowl, combine ½ cup (60 g) flour, oats, ¼ cup (48 g) Sucanat, pecans, cinnamon, and salt.
- Cut the nondairy butter into small pieces and add to the flour mixture.
- Mix with a fork or your fingers until a coarse crumble forms.
- In a large bowl, toss the blackberries with the remaining 1 tablespoon (8 g) flour, lemon zest, the remaining 3 tablespoons (36 g) Sucanat, and lemon juice.
- Pour the blackberry mixture into the prepared baking dish.
- Sprinkle the crumble topping evenly over the fruit.
- Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbly.
- Let cool on a wire rack.
- Serve warm or cold with a dollop of almond cream.
- Store leftovers in the fridge.
Notes / Tips / Wine Advice:
Serving Tip:
For an extra indulgence, serve with a scoop of vegan vanilla ice cream or a sprinkle of chopped almonds for added texture.Wine Advice:
Light dessert wine like a Moscato d’Asti pairs wonderfully with the sweet fruit and rich almond cream.Nutritional Information
Calories: 220 kcal | Carbohydrates: 34 g | Protein: 2 g | Fat: 8 g | Fiber: 5 g | Sugar: 17 g | Salt: 0.1 g
