You guys. Died and gone to heaven with this plant-based and healthy Coconut Berry Crumble. These babies only require a handful of wholesome ingredients. So they make a perfect dessert for the cooler months ahead - but also double up as a break treat or snack throughout the day!
Dairy free, no eggs, no gluten, no refined sugar and vegan-friendly! Basically good on the belly and delicious on the tastebuds.
Prep time 10 mins
Cook time 30 mins
Total time 40 mins
Base and Top Layer
2 1/2 cups gluten-free rolled oats
1 1/2 cups coconut flour
1 cup finely shred coconut
1/3 cup coconut oil
1/3 cup maple syrup
1 tbsp salt
500g thawed/fresh blackberries (or a berry of your choice)
3 tbsp maple syrup
2 tbsp chia seeds
Preheat oven to 180ºC
Prepare a baking tray with baking paper and set aside
For Berry Filling, in a large mixing bowl, mash 500g thawed/fresh blackberries with a fork. Stir in 3 tbsp maple syrup, add 2 tbsp chia seeds and set this aside
For Base and Top Layer, in food processor, blend 2 1/2 cups gluten-free rolled oats and 1 tbsp salt. Pour this into a large mixing bowl and add 1 1/2 cups coconut flour, 1 cup finely shred coconut, 1/3 cup coconut oil (make sure it's melted) and 1/3 cup maple syrup (add a little extra maple syrup if needed until the dough hold together. Keep 1 cup of this dough aside for the top layer.
Press remaining dough firmly into the bottom of the baking tray and spread evenly.
Lather the berry filling on top
Then crumble the final dough on top for the top later. To get that chunky crumble look, squeeze dough tightly then sprinkle it into large clumps.
Bake for 30 mins until top layer is lightly golden
Let it sit and cool completely before cutting into slices