Blackberry & Coconut Oat Crust Crumble (Gluten-Free, Vegan)
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 2 cups fresh or frozen blackberries
- 1 tablespoon coconut milk
- 2 teaspoon unsweetened shredded coconut
- 1 teaspoon maple syrup
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 3 tablespoon almond meal/flour
- 1 tablespoon unsweetened shredded coconut
- 1/8 teaspoon sea salt
- 1/2 teaspoon ground ginger
- 3 tablespoon coconut oil (melted)
- 3 tablespoon maple syrup
- +1 tsp unsweetened shredded coconut for sprinkling on top
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Preparation
Step 1
Preheat oven to 350°F.
Step 2
In a 8" pan or dish, combine your filling ingredients & toss to evenly distribute.
Step 3
In a large mixing bowl, combine oats, almond meal, coconut, salt & ginger. Stir to combine. Pour in your coconut oil & maple syrup then use your hands to mix until all is evenly combined.
Step 4
Pour your topping over your filling & spread & press down using your fingers until all is uniform. Sprinkle 1 tsp of coconut evenly over top.
Step 5
Bake for 40 minutes, or until juices are bubbling up sides & top is beginning to brown.
Step 6
Enjoy!
Step 7
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