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