INGREDIENTS

Crumble topping

• 3.5 oz ground almonds
• 1.75 oz chopped almonds
• 2.6 oz oat flakes
• 1 oz liquid coconut oil
• 2 tbsp maple syrup (1 oz)

Filling

• 14 oz frozen mixed berries (e.g. blueberries, raspberries, blackberries)
• Juice of 1/2 lemon
• 2 tbsp maple syrup

Cardamom cream

• 3/4 cup whipping cream
• 1/2 tsp cardamom powder
• 1 packet bourbon vanilla sugar (0.3 oz)

HOW TO MAKE IT

1. Preheat the oven to 350°F top and bottom heat (320°F fan).
2. Place the frozen berries in a medium glass bowl. Mix thoroughly with the lemon juice and maple syrup. Divide the fruit evenly between four small bowls.
3. In a large bowl, combine all the crumble topping ingredients and knead to form crumbles. Spread the crumbles evenly over the berry mixture.
4. Place the bowls on a baking sheet and bake for about 20-25 minutes, until golden brown.
5. For the topping, whip the cold cream until stiff and fold in the cardamom and vanilla sugar.
6. Remove the berry crumble from the oven and allow it to cool slightly. Serve the cardamom cream separately or add a dollop to the warm crumble.

Tip

For a vegan version, replace the whipping cream with a plant-based alternative.

Info

The bowls can be stored in the fridge and vacuum sealed. To serve warm, remove the vacuum seal and heat briefly in the microwave with the lid on or in the oven without the lid.