Rhubarb Berry Crumble

Crumble:

• 50gr (1/3 cup) almonds 
• 60 gr (1/2 cup) ground nuts mix or e.g. hazelnuts
• 100 gr (1/2 cup) vegan butter or margarine
• 2 Tbspmaple syrup 
• 50gr (1/4 cup) maple sugar or coconut blossom sugar/brown sugar
• 1  tsp vanilla extract
• some tonka bean (optional)
• 2Tbspsoy milk
• 100 gr (1 cup) oats

Fruits:

• 250 gr (9 oz.) rhubarb
• 250 gr (9 oz.)frozen berries (e.g. red currants or raspberries)
• 1 Tbspflour
• 1 Tbspmaple syrup

Crumble

1. Roughly chop the almonds and place them aside
2. Put all other ingredients into a bowl (the butter should be cold and cut in pieces) and knead to crumbles using either your hands or a food processor

Fruits

1. Wash the rhubarb (peel if you like), cut into pieces and mix with the berries
2. Put the fruits into a casserole, mix with flour and maple syrup
3. Preheat the oven to 180°C (356°F)
4. Put the crumble mix on top of the berries and sprinkle with chopped almonds
5. Bake for approx. 30-40 minutes
6. Serve warm, e.g. with vanilla ice cream or whip cream