Blueberry Crumble without flour and sugar

Ingredients for 4 servings:

• Fat for the mold, vegan
• 400 g blueberries, fresh or frozen
• 75 g butter, soft
• 50 g oat flakes, fine
• 2 tbsp date syrup or honey
• 50 g almonds, ground
• 1 tsp baking powder
• 1 tsp cinnamon powder
• 2 eggs
• 1 tbsp almond milk (almond drink) or oat milk (oat drink)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

simple, basic

First, lightly grease a baking dish so the crumble doesn’t stick. Wash the fruit and place it in the greased dish. Combine the softened butter, date syrup, oats, ground almonds, baking powder, and cinnamon in a bowl and mix with a mixer until you have a sticky dough. Sprinkle this dough evenly over the berries in large and small crumbs. Finally, whisk the eggs with the milk substitute and pour this liquid over the crumble. Bake in a preheated oven at 180°C (top/bottom heat) for about 30-40 minutes. If the crumble starts to brown quickly, cover it with aluminum foil to protect it. The crumble tastes good both hot and cold. A special treat for dessert: enjoy it warm with whipped cream!