`

Berry, Buckwheat & Hazelnut Crumble with Fresh Mint

September 4 2014
« SCROLL PHOTOS LEFT TO RIGHT »

 

I've made many crumbles in my time, but never with buckwheat flour. It was a success and I'm excited to share the recipe with you.

I've paired this buckwheat crumble topping with fresh strawberries, blackberries, and a sprinkling of fresh mint. The tartness of the berries and the freshness of the mint play nicely with the nutty earthiness of the buckwheat and hazelnuts. The combination is delightful!

I like to serve it warm with fresh organic cream, but you could also serve it with yoghurt or a dairy-free alternative like coconut yoghurt.

 

 


 


Berry Buckwheat & Hazelnut Crumble with Fresh Mint  |  Gather & Feast

 

G&F is a reader-supported publication, free from paywalls and embedded ads.
Your support is SO greatly appreciated and helps fund the development of new recipes that I hope will make their way onto your kitchen table. x
 

Ingredients

VEG, GF, RSF
50 mins
6

Berry Mix

  • ​​500g fresh or frozen blackberries
  • 2 250g punnets fresh strawberries
  • 1 small bunch of fresh mint
  • 3 tbs rice malt syrup

Crumble

  • 2 cups buckwheat flour
  • 1 ¾ cups roughly chopped hazelnuts
  • 125g cold butter, chopped into small cubes
  • ¼​ cup coconut sugar
  • ½ cup rice malt syrup
  • 1 tsp baking powder
  • 1 tbs vanilla powder
  • Large pinch of sea salt
  • Fresh cream to serve

Method

  1. Pre-heat your oven to 180 degrees celsius.
  2. Slice the strawberries and mix them in a bowl with the blackberries, rice malt syrup, vanilla, a few fresh mint leaves and set aside.
  3. Mix the buckwheat flour in a bowl with the coconut sugar, vanilla, sea salt and rice malt syrup.
  4. Add the chopped butter into the flour mixture and mix in with your fingertips to create a crumbly texture.
  5. Add the chopped hazelnuts to the mixture and stir to combine.
  6. Place the berry mix into a baking dish then sprinkle the crumble mixture on top.
  7. Pop the dish into your pre-heated oven and bake for 30 minutes.
  8. Once cooked, take the crumble from the oven and let it cool for 5 minutes.
  9. Serve with freshly torn mint leaves and fresh cream.

    (You could also swap the butter for coconut oil and serve with coconut yogurt)

Free Resources

Click on the links below to print or save this recipe to your device.

Also on Gather & Feast

Seedy Buckwheat Flatbreads with Herby Philly Cream Cheese & Fresh Tomato

February 25 2020
These flatbreads are super delicious, easy to make, & also gluten-free.
Read more

Honey & Rosemary Granola with Spiced Baked Apples & Pears

July 5 2019
This granola recipe is delicious for breakfast and is also perfect as a ‘healthier’ dessert.
Read more

Chocolate Brownie Cheesecake Bars with Fresh Raspberries and Dark Chocolate

December 15 2022
The perfect lush and decadent dessert.
Read more

Hi there!

I’m Ashley, welcome to Gather & Feast. Here you'll discover wholesome, and nutritious recipes, baked treats, and delicious desserts. x

Read more

 


Gathered: Newsletter

Get my free, twice-monthly newsletter for all the recipes to make, desserts to bake, videos, fun finds, and more!


 

SALADS eBook

Elevate your salad game with these flavour-packed recipes to cook for yourself and others.

Read more