These little babes might look fancy, but they’re super easy and delicious. I’ve used the Co-Yo Coconut Yogurt which is delicious and thick enough to hold the weight of the blueberry compote and crumble, allowing you to build up lovely layers. I chose to make two XL desserts with these portions (because I’m a greedy pig) but it could easily be split into 4 smaller portions if you’re entertaining.
Preheat the oven to 180C.
In a large mixing bowl, add the flour, sugar, coconut, oats and salt. Mix well and when combined, add the margarine (cold is best but it works either way so don’t panic!) and get your hands in there to rub it all together until you have a firm, breadcrumb like texture. I like different textures in mine so feel free to leave some larger lumps too!
Spread evenly onto a lined baking tray and bake until golden brown, this usually takes about 15 minutes but you can play it by ear.
While the crumble chunks are crisping up, add the Blueberries to a pan with the agave, lemon juice and water. Simmer until the blueberries are cooked through and you have a beautiful deep purple syrup. Turn the heat off and leave to cool; it will thicken slightly into a jelly which makes it easier to layer up!
Take the crumble out of the oven when you’ve reached the perfect “golden brown” that recipe writers always bang on about and leave to cool.
When all the components to this glorious feast have cooled down, you can start layering like a pro. I start with the crumble, then coconut yogurt, then blueberry sauce. Repeat until all the mixes are used!
Leila Buffery is a vegan baker/blogger/YouTuber from Brighton with a mission to make a cruelty free, vegan lifestyle easy for others. From sharing vegan recipes on her blog to baking your birthday cake, she’s got your back.