It’s mulberry season, which means purple hands and berry stained lips.
I used the mulberries from yesterdays forage to make a Mulberry + Apple Crumble complete with a scoop of vanilla bean ice cream. YUM! Perfect comfort food on those cold nights, but also really good cold with some coconut yoghurt and a cup of tea.
Also, if you remake it don’t forget to tag us and use the hashtag #rawpublicrecipe – We LOVE seeing all your photos!
Print Recipe Mulberry Crumble
In a non-stick saucepan, add the diced apple, coconut sugar and cinnamon.
Let it cook for 5-7 minutes on medium to low heat until softened.
If the apples start to stick you can add a dash of water.
Once cooked remove from the heat, mix in mulberries and let cool.
Chop your vegan butter into small pieces and rub through the flour.
Add the coconut sugar, oats and ground almonds and combine.
The consistency should be well combined and crumbly.
Into the oven
Place the fruit mix into an ovenproof dish and sprinkle over the crumble mix.
Bake at 200 degrees Celsius for 20-25 minutes or until golden.
Best served with a generous scoop of vegan ice cream and a cup of tea. The whole family will love this one!