Blueberry & Blackberry Crumble

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This is a recipe that has been going on repeat all summer in our family. It is such a simple and tasty (vegan and gluten-free) dessert that even my dad asked for the recipe so he could bake it himself. And that says a lot, considering that my dad rarely serves any other desserts than ice cream when we are visiting. He has a summer house a bit outside Stockholm and the blueberries are literally flooding the forests around the house this time of the year. We picked the blueberries for this crumble there, which of course makes it taste extra good. If you are not lucky enough to have a forest filled with blueberries around your house, store-bought berries would work fine as well. You can even use frozen berries and use it as a winter recipe. Before the blueberries and blackberries were in season, we also did this recipe with red currants and raspberries – also great! It’s a vegan recipe but if you prefer, you can replace the coconut oil with butter.

We have created this youtube video for the recipe that not only demonstrates how easy it is to prepare, but also gives you a hint of how gorgeous the forest blueberries are when we pick them. We recorded these new videos just a few weeks ago and Luise did an amazing job, considering the size of her pregnant belly. So make sure to check it out!

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Baked Blackberry & Blueberry Crumble

Berry Filling:
2 cups / 225 g blueberries
2 cups / 225 g blackberries
½ tsp ground vanilla
2 tsp lemon juice
1 tbsp maple syrup or honey

Crumble Topping:
2 1/2 cups / 240 g rolled oats (cert. gluten free if you are allergic)
5 tbsp almond flour/meal (or ground almonds)
a pinch sea salt
½ tsp ground vanilla
5 tbsp maple syrup or honey
5 tbsp cold-pressed coconut oil, room temperature

Preheat the oven to 175°C / 350°F. Rinse all berries. Place in a baking dish and toss with vanilla, lemon juice and maple syrup. Prepare the crumble in a separate bowl. Start by mixing oats, almond flour, salt and vanilla. Then add maple syrup and coconut oil. Use your hands to mix until combined. Pour the crumble filling evenly over the berries. Bake in the oven for 35-40 minutes until the fruit juices are bubbling around the edges and the crumble is firm and lightly browned. Serve as it is or with a dollop of yogurt or vegan ice cream on top.
Keeps for 3-5 days in the fridge. Freezes and reheats well.

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Guardian_masterclass

PS! We are coming to London for some book related events in September. I will be teaching a Guardian Masterclass in Food Photography & Styling, the 24 September. It’s a half-day course that ends with a short workshop and photo shoot. There are only 20 spots available so hurry if you want to join. Click here to read more about it and to book tickets! We will let you know about any other events in London as soon as possible. /David

PS2! If anyone was wondering. Still no baby.

67 Comments

  • This is just the crumble recipe I have been looking for! Hurray! I can't wait to try it out. When freezing though, do you freeze it before or after baking?
  • Looks delicious, thanks for recipe.
  • The perfect summer sweet treat!
  • So vividly purple - what a beautiful dessert to start preparing for and celebrating autumn.
  • Delicious! I'm heart broken that summer is almost over. I need to eat all the blueberries I can before it's too late. I will add this recipe to the list.
  • Looks so delicious and beautiful video as usual! I would love to see you have a meet up in london! http://youtube.com/addalittlefood
  • i have only made apple and cranberry crumble so far but with berries, esp this time of the year sounds wonderful.
  • Ah! I was just thinking about how I need a recipe to use up my bounty of blueberries! I've got a couple of bushes in my yard which I've been snacking on out of hand. But something special must be done while I've got them fresh!
  • Oh this looks so yummy <3 -X-
  • This looks superb, and love the video!
  • I love blackberries! Definitely going to have to try this. Thank you for sharing!
  • Gosh, I gotta go back to Sweden. We used to go camping there every summer and there were blueberries everywhere! I haven´t had the chance to come back the last few years but I really miss it. Also, really excited for the baby! :)
  • This looks so good. I'm swimming in blackberries over here, so this is definitely going on my "to-make" list. Thanks for sharing!
  • My favorite kind of dessert! So easy, so summery!)
  • Looks delicious! I'm swamped with blackberries right now, so this is definitely going on my "to-make" list. Thanks for sharing!
  • This reminds me of a summer dish from my childhood. Looks scrumptious!
  • Gabriele
    Finally! I am so happy finding the recipe today - I have been looking for something similar for many days. I remember, it was some weeks ago, when you promised to post it once :) (showing a mouthwatering photo of berries with crumble topping) ... Thank you so much, I think I will do this tomorrow with red currants or blackberries. All the best, Gabriele.
  • Love love LOVE the video!
  • Els
    Looks wonderful!! I will definitely try this crumble topping, however I can't pick blueberries here in Amsterdam :(. But blackberries are possible. Hopefully the baby will come soon now!
  • Oh yum! I have blueberries and raspberries in the kitchen right now and was feeling pretty unsure of what to do with them. I think I may sub the blackberries for my raspberries and whip this up tonight.
    • Caroline
      I made it with blueberries and raspberries and it was delicious :-)

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