INGREDIENTS

Crumble topping

• 100 g ground almonds
• 50 g chopped almonds
• 75 g oat flakes
• 30 g liquid coconut oil
• 2 tbsp maple syrup (30 g)

Filling

• 400 g frozen mixed berries (e.g. blueberries, raspberries, blackberries)
• Juice of ½ lemon
• 2 tbsp maple syrup

Cardamom cream

• 200 ml whipping cream
• ½ tsp cardamom powder
• 1 packet bourbon vanilla sugar (8 g)

HOW TO MAKE IT

1. Preheat the oven to 180 °C top and bottom heat (160 °C fan).
2. Place the frozen berries in a ZWILLING FRESH & SAVE Glass Vacuum Bowl M. Mix thoroughly with the lemon juice and maple syrup. Divide the fruit evenly between four ZWILLING FRESH & SAVE Glass Vacuum Bowls S.
3. Place a ZWILLING FRESH & SAVE Glass Vacuum Bowl L on the silicone mat from the ZWILLING FRESH & SAVE BOWLS Accessory set. Place all the ingredients for the crumbles in the bowl and knead to form crumbles. Spread the crumbles evenly over the berry mixture in the bowls.
4. Place the bowls on a baking sheet and bake the crumbles in the oven for about 20-25 minutes, until the crumbles are golden brown.
5. For the topping, place the cold cream in a stainless steel ZWILLING FRESH & SAVE Vacuum Bowl M. Place the splash guard from the accessories set on the bowl. Whip the 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 with the matching ZWILLING FRESH & SAVE Vacuum Lids S. To serve warm, remove the vacuum and heat briefly in the microwave with the lid on or in the oven without the lid.