Plant-based blueberry and cherry crumble
Yeung Man Cooking · ♥ 9.2K likes · 110.5K views · 5 min video
Read about cobblers, crisps and crumbles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ tsp avocado oil
Preheat the oven to 350. Grease a 10 by 6.5 baking dish with avocado oil.
Mixing the fruit filling
- 2 cup frozen blueberries
- 2 cup frozen sweet cherries
Mix 2 cups frozen blueberries, 2 cups frozen sweet cherries, 1 1/2 tbsp potato starch and 1/2 cup cane sugar; pour into the dish and spread out.
- 1½ tbsp potato starch
- ½ cup cane sugar
- ¾ cup rolled oats
- 115 g all-purpose flour
- 110 g brown sugar
- salt
In a second bowl, mix the rolled oats, flour, brown sugar and a pinch of salt.
- ½ cup cold cubed plant-based butter
Add the cold cubed plant-based butter and press and mix by hand until a crumble forms; spread over the fruit.
Making the crumble topping
Bake 50 minutes to 1 hour, until the crumble is golden brown and the fruit is a semi-thick syrup.