Baked Blackberry & Blueberry Crumble | Green Kitchen Stories

Berry Filling: 2 cups / 225 g blueberries 2 cups / 225 g blackberries ½ tsp ground vanilla 2 tsp lemon juice 1 tbsp maple syrup Crumble Topping: 2,5 cups / 240 g rolled oats (cert. gluten free if allergic) 5 tbsp almond flour/meal (ground almonds) a pinch sea salt ½ tsp ground vanilla 5 tbsp maple syrup 5 tbsp cold-pressed coconut oil, room temperature Preheat the oven to 175°C / 350°F. Rinse all berries. Place in a baking dish and toss with vanilla, lemon juic