Mango Blueberry Matcha Crumble
Posted by Sanne Vloet
Mango Blueberry Matcha Crumble
MANGO BLUEBERRY MATCHA CRUMBLE
The perfect healthy warm weather sweet treat. This vegan crumble packs a ton of flavor while staying low on sugar. We’ve cracked the code on a guilt-free crumble and it’s a beautiful thing. This recipe prizes the fruit above all, with just a dash of coconut sugar. The best part? As in-season fruits change, you can swap out the mango and blueberry for apples, peaches, strawberries or any fruit combo you love. Triple berry, anyone? Serve with a dollop of whipped coconut cream if you’re up for it.
INGREDIENTS
Serves 3-4
For the fruit mixture:
- 300g blueberries and 1 mango
- 50g coconut sugar
- 10g tapioca starch
- Zest & juice of 1 lime
- 1/8 tsp salt
For the crumble:
- 70 g plain flour
- 20g spelt (or whole wheat) flour
- 5-6g Nekohama matcha
- 55g shredded coconut
- 60g coconut sugar
- 70g vegan butter
- 1/4 tsp baking powder
- Pinch of salt
METHOD
- Preheat an oven to 170C (350F).
- Mix dry ingredients, add slightly cold butter and rub with fingers until coarse crumbs form. Put in a freezer to chill and solidify (it will make the crumble crispier).
- To make the fruit filling, mix all the ingredients. Top with lime zest and juice.
- Grease26 x 19 cm ( about 10x7 inch) baking dish, place the fruit filling and top with chilled crumble. Bake for about 30 mins or until fruit starts to bubble and the crumble is nice and golden.
- Let it cool slightly. Serve with a dollop of whipped coconut cream.
