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Vegan Blueberry Crumble

Kristina Jug
  • 40 minutes
  • Serves 2

INGREDIENTS

300 g

blueberries (fresh or frozen)

1 tbsp

cornstarch

1 tbsp

brown sugar

1

ts vanilla extract

2 tbsp

lemon juice

For the crumble:

1 tbsp

flour

1 tbsp

brown sugar

1 tbsp

ground almonds

1 tbsp

rolled oats

1 tbsp

sliced almonds

salt

1 tbsp

vegan margarine (or butter), refrigerated

For topping:

vegan vanilla ice cream