Today we’re going to make a dessert of British origin… with a vegan twist! I’ve been following Marco Bianchi – an Italian chef/scientist – for a while and I really love his food blog so I decided to test, and then translate, this delicious recipe for you.

In the original recipe, Marco uses 6 apricots but you can use any fruit, like berries, apples or peaches. Consider that an average apricot weights 35gr.

Ingredients:

• 210g berries
• 130g wholemeal flour
• 20g corn flour
• 50g unrefined brown sugar
• 130g almond flakes (or chopped hazelnuts)
• 50g dairy-free butter (or 50ml sunflower oil)
• Vegetable milk of your choice

Instructions:

• Preheat oven to 180°.
• For the filling, add the berries, some milk and 25g sugar to a pan and sauté for about 20 minutes.
• For the topping, mix flours, 25g sugar and flaked almonds in a medium bowl. Add melted vegan butter, using your hands to crumble it into the dry ingredients until you reach a ‘wet sand’ consistency.
• Portion the filling into a muffin tin, add a generous amount of topping, and bake for 20 minutes, or until the top is golden and the filling is bubbly.
• Serve your mini crumble on its own or add some nice cream on the side and enjoy!