Cakes & pastries

Nut Blueberry Crumble

Name: Nut Blueberry Crumble
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: Für 4 Portionen
Ingredients: 500 g (4 cups) blueberries; 3 tsp Rapunzel locust bean gum; 2 tsp Rapunzel bourbon vanilla powder; 3 tsb freshly squeezed leom juice; 1 tsp Rapunzel maple syrup grade A

Ellen Panescu

34 Min.

Für 4 Portionen

Vegan

Info

Perptime 12 Min.
Baketime 22 Min.

Ingredients

Portions

Fruit mix:

500 g (4 cups) blueberries
3 Locust bean gum
2 Bourbon vanilla powder HIH
3 tsb freshly squeezed leom juice
1 Maple syrup grade A

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat the oven to 350 degrees F.

Toss the blueberries with the locust bean gum, vanilla powder, lemon juice, and maple syrup in a bowl. Transfer mixture to a baking pan.

Mix all the crumble topping ingredients together in a separate mixing bowl. Spread the crumbles evenly over the blueberries and bake in the oven for 30 minutes until the blueberries are bubbly and the topping is golden-brown.

Let stand for 10 minutes before serving with ice cream or whipped (soy) cream.