A simple dessert which celebrates the abundance and juicy goodness of berries with a gorgeous crispy topping.
Wonderful British fruit season is in full swing and I wanted to make a simple dessert which celebrates their abundance.
And this is so simple–blackberries collected from the garden, some extra blueberries for good measure, topped with a simple but absolutely delicious peanut butter oat crispy topping.
The combination of sweet fruits and crunchy melting topping–a match made in heaven.
I’ve added some fresh thyme and I think it pairs really well with the berries and the nutty topping.
Eat it warm out of the oven with creamy ice cream or coconut yogurt and I love to add even more fresh thyme.
Or scoop into a bowl and pour over cold plant based milk for a delicious breakfast option.
Swaps–you can use any seasonal fruit–I love cherries, strawberries or even peaches or nectarines.
I hope you love it as much as me. It’s super easy to make. Kids will love it and it’s perfect for both dessert or breakfast.
I really hope you love this delicious dish as much as I do. xx
A simple dessert which celebrates the abundance and juicy goodness of berries with a gorgeous crispy topping.
Prep time: 15 minutes mins
Cook time: 30 minutes mins
6-8 servings
No ratings yet
Ingredients
For the berries
- 300 g blackberries and blueberries
- 2 tbsp maple syrup
- 1 tsp vanilla syrup
- 2 tbsp plant-based milk
For the peanut butter crisp
- 25 g ground almonds
- 100 g oats of choice
- 3 tbsp sunflower seeds
- 3 tbsp rice flour
- Pinch sea salt
- 1 tsp baking powder
- 3 tbsp fresh thyme leaves
- 3 tbsp maple syrup
- 3-4 tbsp chunky peanut butter
Fro the toppings
- Vegan ice cream
- Coconut yogurt
- Fresh thyme/mint
Instructions
Preheat the oven to Gas Mark 4/180c.
To make the fruit
Add the fruit ingredients to a small pan and heat gently for a few minutes until the fruit has broken down a little.
Now transfer the fruit to the base of the flan dish.
To make the topping
Mix the dry ingredients together in a bowl (ground almond, oats, rice flour, baking powder, thyme and salt).
Now add in the peanut butter and maple syrup. Mix thoroughly until you get a crumb (get your hands involved).
Then add the crumble topping to top the fruit.
To cook
Transfer to your oven and bake at gas Mark 4/350F/180c for 20-25 minutes–it’s ready when the topping is golden and crispy.
Remove from the oven and allow to cool a little.
Top with vegan Ice cream or yogurt and more thyme.
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Discuss this Recipe with Niki
4 Responses
Hi Niki,is there anything else for the rice flour to be replaced with pls? Thank You!
Reply
Definitely
You can use flour of choice
Love
NikixxReply
Doesn’t anything with peanut butter HAVE to be good…?
I’ll make this today and let you know…!!
Reply
So true! xx
Reply
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