Buckwheat and Oat Blackberry Crumble
Blackberry crumble was a pretty significant part of my childhood. Late Summer and Autumn in England means there are blackberries growing absolutely everywhere and it is a rite of passage to go out there and pick them! Blackberries are both sweet and tart at the same time and have a gorgeous rich purple juice when heated. The soft texture and sharpness is a delicious contrast to the sweet crumble mixture and caramelised banana slices on top.
This makes a perfect single serve breakfast for one, or scale it up and make it as a comforting winters dessert. I love mine with a little soy/coconut yoghurt.
You will need:
30g buckwheat flour
1 1/2 tbsps (15g) solid coconut oil or vegan butter
1 cup blackberries
Preheat your oven to 180C. Using your fingers, rub the buckwheat flour and coconut oil/vegan butter together so it forms a breadcrumby texture. Stir in the oats. Cut the banana in half, mashing one half and cutting the other into slices for decoration on top. Stir the mashed banana into the crumble mixture, adding a tbsp of sugar for extra sweetness if you are making it for a dessert.
Pour the blackberries into the bottom of a baking dish and spread out evenly. Using a spoon, spread the crumble mixture evenly over the top of the berries, smoothing it down with a spoon. Press the banana slices on top and bake for 30 minutes. Serve warm with soy/coconut yoghurt