This vegan blueberry crumble is golden, juicy, and ready in about 30 minutes. It’s the kind of dessert that works any time of year - simple to bake, comforting to eat, and even better with a scoop of ice cream.
Ingredients
- 400 g (14oz/3 cups) blueberries
- 3 tbsp maple syrup
For the topping:
- 200 g (7oz/1½ cups) self-raising flour
- 30 g (1oz/4 tbsp) walnut halves
- A pinch of salt
- 5 tbsp light olive oil or rapeseed canola oil
- 4 tbsp maple syrup
- 1 tbsp demerara turbinado sugar
Instructions
- Preheat the oven to 180°C/350°F/gas mark 4.
- Put the blueberries into an ovenproof dish, about 20cm (8in) square and 5cm (2in) deep. Mix in the maple syrup.
- For the topping, put all the ingredients into a food processor and pulse briefly a few times to mix to a lumpy crumble mixture. Spoon the topping lightly over the top of the blueberries.
- Bake for 20–25 minutes until the topping is crisp and golden brown and the blueberries are cooked and juicy.