Easy vegan blueberry crumble with a twist.
*For the batter*
Get the blueberries out if the freezer if you are using frozen one. If you are using fresh ones, wash them. Set aside
Preheat the oven to 180℃/350℉.
Start by gently melting the coconut oil for the batter at medium heat. Be careful not to burn it.
Add to a mixing bowl along with vegan cream cheese, coconut blossom sugar, lemon juice and apple cider vinegar. Mix well by using a hand mixer.
In another bowl, combine the flour, starch, baking powder and salt. Combine wet and dry along with the blueberries while using a large spoon. Be careful not to over mix. Little lumps are allowed.
Fill into a square and greased baking pan (mine is 20x26cm / 8x10 inch). Set aside.
*For the crumbles*
In a small saucepan melt gently melt the coconut oil for the crumbles.
Reduce the heat and slowly add flour, coconut blossom sugar, cinnamon, salt and tonka bean. Mix with a spoon until crumbles form.
Let cool down for a little while (so you won't burn your fingers) and spread over your batter while deciding the crumble dough into smaller parts. You can use your (washed) hands for that. 😉
Bake for about 20-25 minutes. Make a toothpick-test. If no batter sticks to it after you punched it in and pulled it out, you're good to go.
Let cool down. Divide into 6 and top with 2 tbsp of coconut yoghurt or plant-based yoghurt of your choice. Enjoy 😊
Don't forget to tag me @therawberry and use #therawberryeats over on instagram so I can reshare your shot! And I'd love to see your recreations. 🙂