From our family kitchen
Blackberry Crumble with Dairy Free Cream
Published
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Serves: 4 - 6
Allergy Information: Lactose Free, Dairy Free, Vegetarian, Gluten Free, Wheat Free
Ingredients
- 50g Lucy Bee Coconut Oil, cold
- 100g gluten free plain flour
- 100g ground almonds
- 4 tbsp. maple syrup
- 500g blackberries
- TO SERVE:
- 200ml coconut cream
- Dash of maple syrup to sweeten to preferred taste
- 1 tsp. desiccated coconut, optional
Method
- Preheat the oven to 220C, 425 F, gas mark 7.
- Whiz the first 4 ingredients together in a food processor should look like coarse breadcrumbs.
- Put the fruit in a large shallow oven proof dish; sprinkle the topping over the fruit. You can also place into ovenproof small ramekins
- Bake for 20 minutes, until cooked through.
- TO SERVE:
- Top with coconut cream and maple syrup if using
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story