How to Prepare Gordon Ramsay Individual Blackberry and coconut crumble

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, individual blackberry and coconut crumble. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Individual Blackberry and coconut crumble is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Individual Blackberry and coconut crumble is something that I have loved my entire life. They’re nice and they look wonderful.

Individual Blackberry and coconut crumble Samantha B. #MyCookBook Vegan, gluten-free and delicious. In the bowl of a food processor, add the oats, coconut, sugar and salt, pulsing until well combined. Add the coconut oil and pulse a few times until the mixture looks crumbly. Add the whole toasted macadamia nuts and pulse just a few times until the macadamia nuts are barley chopped up and integrated into the crumble.

To get started with this recipe, we have to first prepare a few ingredients. You can cook individual blackberry and coconut crumble using 6 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Individual Blackberry and coconut crumble:

1. Take 75 g gluten-free plain flour
2. Prepare 25 g vegan spread
3. Make ready 1 tbsp water
4. Prepare 25 g granulated sugar
5. Make ready 20 g desicated coconut
6. Prepare Blackberries

Without that delicious cream cheese drizzle these are still a yummy blackberry treat; and much less fattening. Removing the cream cheese frosting will also take down the sugar content as well. Stir through the coconut, then fill a teacup with the mixture and set this aside. Smooth the surface with the back of a spoon, then scatter over the blackberries.

Instructions to make Individual Blackberry and coconut crumble:

1. Rub vegan spread into the flour with fingertips until it resembles fine breadcrumbs.
2. Stir in sugar and coconut to combine.
3. Add blackberries into ramekin. The amount of blackberries need will depend both on personal preferences and the size of the ramekin dishes, but 2-3 tbsp per ramekin works well.
4. Add 1 tbsp of water to the berries and sprinkle over crumb mixture to cover fruit.
5. Pop into a preheated oven at 180C for 25-30 minutes or until the crumble is golden on top and the fruit is bubbling.
6. Cool slightly before serving. Serve with a dollop of dairy-free icecream. Enjoy.

Stir through the coconut, then fill a teacup with the mixture and set this aside. Smooth the surface with the back of a spoon, then scatter over the blackberries. To make the crumble, rub the butter into the coconut flour with your fingers until the mixture resembles fine breadcrumbs. Stir in the coconut sugar and porridge oats. Pour the fruit mixture into a shallow ovenproof container and scatter the crumble mixture over the top, ensuring it covers the fruit completely.

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