Rich and soft summer berries, topped with the crumbliest, crispy peanut butter crumble topping – one for the whole family.
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British fruit season is here, and I wanted to make a simple dessert which truly celebrates their abundance and juicy goodness.
I couldn’t be more excited about this dessert–it may be a crumble, but not just any old crumble.
Rich and soft summer berries, topped with the crumbliest, crispy peanut butter crumble topping.
The combination of sweet fruits and crunchy melting topping–For me, it’s a match made in heaven.
Just let it cool a little and top with more juice, fruit, fresh mint and creamy vegan Icecream.
I hope you love it as much as me. It’s super easy to make. Kids will love it and to be honest I couldn’t stop eating it–because this dessert is AMAZING!
Rich and soft summer berries, topped with the crumbliest, crispy peanut butter crumble topping - one for the whole family.
Prep time: 20 minutes mins
Cook time: 30 minutes mins
4-6 servings
5 from 1 vote
Ingredients
For the berry filling
- 1 cup strawberries sliced
- 1 cup blackberries
- 1 cup cherries–pitted and halved
- 1 tbsp coconut sugar
- 1/2 tsp almond essence
- 1/2 vanilla syrup or extract
- 1/2 tsp all spice
- 1-2 tbsp peanut butter optional
For the peanut butter crumble
- 1 cup ground almonds
- 1/2 cup chopped nuts I used hazelnuts
- 1/4 cup rice flour or flour of choice
- 2 tbsp ground flax seed
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 organic cup peanut butter or nut butter of choice
- 4 tbsp maple syrup
- 1/2 tsp almond essence
Instructions
Preheat the oven to Gas Mark 4/180c. Line a medium skillet pan (I used a 20cm) or medium flan dish with baking paper so that the baking paper is higher than the top rim.
Add all the chopped fruit to a large bowl and add in the coconut sugar, almond essence, vanilla syrup and all spice. Stir gently to combine.
Transfer the fruit to base of the skillet pan or dish.
Mix the dry ingredients together in a bowl (ground almond, rice flour, ground flaxseeds, baking powder, and salt).
In a small bowl, mix the peanut butter, maple syrup, and almond essence. Add the wet mixture to the dry mixture and stir thoroughly until you get a crumb (get your hands involved).
For extra peanutty-ness, add dollops of peanut butter to the top of the fruit mix. Then crumble the crumble topping on top. Bake at gas Mark 4/350F/180c for 25-30 minutes–it’s ready when the topping is golden.
Remove from the oven and allow to cool a little.
Top work more strawberries, vegan Icecream and mint.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
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Discuss this Recipe with Niki
2 Responses
Made it, LOVED it!! Nicest crumble crumb I’ve ever had <3 Love your blog and your recipes. Making the Millionaires Shortbread later 🙂Reply
Hi Emily
Amazing! I’m so pleased. And thank you so much
Niki xxReply
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