Blueberry Lemon Crumble

Vegan and crumble are two words that don't usually go together. Or if you do see them together, it typically means using a vegan butter substitute. But, that, I will not cook with since vegan butter is full of saturated fat and other ingredients I try to avoid. However, it is really difficult to make a crumble topping without butter or some other high saturated fat ingredient. It can sort of work with olive oil, but it just doesn't come out quite right...at least for me.

That's why I was so excited when I came across this vegan crumble recipe. It only has "real" ingredients, no refined sugar and no vegan substitutes. To top it off, it is seriously and utterly delicious! I am not kidding, it took all I had not to eat it all in one go. So far, I have only tried a blueberry lemon combo, but I bet raspberries, strawberries or even apples with cinnamon would be delicious. 

---

Blueberry Lemon Crumble Recipe
vegan, plant-based, gluten-free, refined sugar-free

Ingredients:
Blueberry Lemon Filling:

• 16 oz. fresh blueberries
• 1/3 cup maple syrup (or raw honey)
• Zest and juice of 1 lemon (if you like it a little more tart add the juice of 2 lemons)
• 1 tsp pure vanilla extract
• 1 Tbsp tapioca flour

Base and Crumble Topping

• 1 cup whole wheat flour (you can also use almond flour if you are sensitive to gluten)
• 1/2 cup tapioca flour
• 1.5 cups oats
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cups almond butter (could also substitute with tahini, peanut, or cashew butter)
• 2/3 cups maple syrup (can also use honey if preferred)

Instructions:
Blueberry Lemon Filling:

1. Add all ingredients to a pot and bring to a boil. Reduce heat and simmer while stirring for about 10 min. The sauce will thicken up at this point. Remove from heat and set aside.

Base and Crumble Topping:

1. Preheat oven to 350°F.
2. Mix together whole wheat and tapioca flours, oats, baking powder, and salt in a large bowl.
3. Mix together almond butter and maple syrup in a small separate bowl until they are well combined and then add this to the dry mixture in the large bowl. 
4. Stir until very well combined. This takes a little while until the wet ingredients are well incorporated in the dry as it gets really thick.
5. Line a 8x8 or 9x13 baking dish with parchment paper.
6. Take half of the thick mixture and press along the bottom of the dish. Wet your hands to keep the mixture from sticking.
7. Spread the blueberry lemon filling on top of the base.
8. Crumble the rest of the thick mixture over the blueberry lemon filling.
9. Bake in the oven for 30 min.
10. Remove from oven and cool before serving.
11. Save leftovers covered in the refrigerator and either eat cold or warmed up for about 10-15 seconds in the microwave.

​