This delightful crumble features sweet blackberries topped with a crispy, golden oat crumble. Paired with almond cream, it’s a perfect dessert for any occasion, whether served warm or cold.
Combine the sour cream, almond extract, and maple syrup in a small bowl.
Whisk until smooth.
Place in the fridge for
1-2 hours to thicken.
To make the crumble:
Preheat the oven to 375°F (190°C, or gas mark 5).
Lightly coat an 8-inch (20 cm) square baking dish with nonstick cooking spray.
In a medium bowl, combine ½ cup (60 g) flour, oats, ¼ cup (48 g) Sucanat, pecans, cinnamon, and salt.
Cut the nondairy butter into small pieces and add to the flour mixture.
Mix with a fork or your fingers until a coarse crumble forms.
In a large bowl, toss the blackberries with the remaining 1 tablespoon (8 g) flour, lemon zest, the remaining 3 tablespoons (36 g) Sucanat, and lemon juice.
Pour the blackberry mixture into the prepared baking dish.
Sprinkle the crumble topping evenly over the fruit.
Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbly.
Let cool on a wire rack.
Serve warm or cold with a dollop of almond cream.
Store leftovers in the fridge.
Notes & Wine Advice
Serving Tip:
For an extra indulgence, serve with a scoop of vegan vanilla ice cream or a sprinkle of chopped almonds for added texture.
Wine Advice:
Light dessert wine like a Moscato d'Asti pairs wonderfully with the sweet fruit and rich almond cream.