Three fruit crumble
It’s got a chunky fruit base and a crunchy, sugary topping with lovely toasted flaked almonds. It’s nice eaten on it’s own, but better served with whipped cream.
500 g mix of apples, raspberries and blueberries
45 g castor sugar
30 g ground almonds
2 tsp vanilla extract
2 tsp almond extract
110 g plain flour or gluten free flour mix
1 tsp baking powder
40 g margarine
35 g vegetable fat
100 g almond flakes
75 g Demerara sugar (Billington’s is vegan and Fairtrade)
Preheat oven to 190 or 170 fan assisted. Mix up the fruit in a 21 cm diameter dish, and add the sugar, ground almonds, vanilla and almond extract. Sieve the flour and baking powder. Rub the margarine, vegetable fat and flour mix together with your fingers to make a fine rubble. Gently mix in the flaked almonds and sugar. Spread evenly onto the fruit. Bake for 30 minutes.