Berry Crumble with Coconut Cream Custard

Name: Berry Crumble with Coconut Cream Custard
Yield: Serves 6
Ingredients: dollop of Coconut Yoghurt, shop-bought or home-made; 1 tablespoon maple syrup; Vanilla Custard; 2 tablespoons coconut sugar; 35 g (1½ oz / ¼ cup) pistachios; 1 red or green apple, chopped into cubes; 35 ml (1½ fl oz / ⅛ cup) coconut oil; 600 g (1 lb 5 oz) mixed frozen berries; 90 g (3½ oz / 1 cup) oat bran; 1 vanilla pod (bean), seeds scraped; 2 medjool dates, stoned (pitted); 35 g (1½ oz / ¼ cup) raw hazelnuts; 125 ml (4 fl oz / ½ cup) orange juice or juice from 2 fresh oranges; pinch of salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

Happy Vegan Food

By Bettina Campolucci Bordi

Published 2022

About

Who doesn’t love a good crumble? I do, because it makes me feel all warm and fuzzy on the inside. I like this cold and warm on a winter’s evening. This is great as a breakfast dish, too!

Ingredients

600 g (1 lb 5 oz) mixed frozen berries
1

Dessert
Breakfast
Winter
Gluten-free
Vegan

Method

Preheat the oven to 170°C (340°F/Gas 3).

In a bowl combine the berries, apple, orange juice, coconut sugar and vanilla seeds and ladle into a large baking tray or 6 small ramekins.

Crumble

In a blender, blitz the crumble ingredients