I just love getting out with the kids and picking these lovely ones, and this is a great way to be able to take the crumble to beach for desert with out the fuss or the need for bowls and they work great for breakfast too.
You can make them in about 10-15mins including cooking which is another bonus.
Use about 300grams of flour and oats mixed with some melted vegan marg and maple surup, and vanilla extract.
Press half into the lined tin and then whizz up the blackberries and some maple surup and the vanilla extact, and a spoonful of coconut oil to make a jam.
Spread the jam like stuff over the base and then add the rest of the crumble to the top and then pop in the oven for 10-12mins at 220c.
The kids give it 5 thumps up (I don’t know were they got the extra thumb from).