Nutritional Info

Nutrition Facts

Serving Size 1 (93g)

Calories 192
Calories from Fat 100 (52%)
Amount Per Serving %DIV
Total Fat 11.1g 17%
Saturated Fat 2.9g 15%
Monounsaturated Fat 6.7g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 126.9mg 6%
Potassium 118.7mg 3%
Total Carbohydrate 21.5g 7%
Dietary Fiber 3.1g 13%
Sugars 15.3g
Protein 2g 4%

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Blackberry Crumble With Almond Cream Topping

By: Daisy
Source: Vegan Recipes
Recipe Description
Fruit crumble recipes are a long time standard in baking. This recipe is unique thanks to the delicate almond cream topping, made entirely dairy free.
Prep time
2 hr 20 min
Cook time
30 min
Ready In
2 hr 50 min


Serves Tool

Serves To:USMetric
1 1/2 Tablespoon(T)  fresh lemon juice
1 Teaspoon(t)  lemon zest
3 Cup(c)  frozen blackberries
1/4 Cup(c)  non dairy butter
1/4 Teaspoon(t)  fine sea salt
1/2 Teaspoon(t)  cinnamon, ground
2 Tablespoon(T)  pecans, chopped
3 Tablespoon(T)  sucanat
1/4 Cup(c)  sucanat, divided
1/4 Cup(c)  quick cooking oats
1 Tablespoon(T)  whole wheat pastry flour
1/2 Cup(c)  whole wheat pastry flour, divided
1   non stick cooking spray
1 Tablespoon(T)  pure maple syrup
1/4 Teaspoon(t)  pure almond extract
1/2 Cup(c)  non dairy sour cream


To make the almond cream: Combine the sour cream, extract, and syrup in a small sized bowl. Whisk until combined. Place in the fridge for 1 to 2 hours to thicken. To make the crumble: Preheat the oven to 375°F. Lightly coat an 8 inch square baking dish with non stick cooking spray. In a medium sized bowl, combine 1/2 cup of the flour, oats, 1/4 cup of the Sucanat, pecans, cinnamon and salt. Cut the butter into small pieces on top of the flour mixture. Combine with a fork or your fingers until a coarse crumble forms. Place the blackberries in a large sized bowl. Coat with the remaining 1 tablespoon of flour. Add the zest, remaining 3 tablespoons Sucanat and lemon juice, and stir to combine. Place the fruit mixture into the prepared baking dish. Sprinkle the crumble evenly on top. Bake for 30 minutes, or until the topping is golden brown. Enjoy warm or cold. Serve with a dollop of almond cream. Place on a wire rack and let cool completely before storing in the fridge.

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