Pre-heat the oven to 180°C and grease an oven-proof dish with a little vegan butter or flavourless oil.
Weigh out the filling ingredients and mix together in a bowl. Leave to macerate for a few minutes while you make the crumble mixture.
Weigh out the topping ingredients and mix together, gently rubbing the dry ingredients into the butter so that it is well mixed. Don’t worry too much if there are a few lumps of butter as it won’t affect the crumble overall. (You could also do this step in a thermomix by setting it to 20 secs / sp.5 REVERSE)
Pour the filling into the prepared dish and then distribute the crumble mixture over the top. Sprinkle with a little sugar and ground cinnamon.
Put the dish in the oven and bake for 40-45 minutes until the topping is browned and the purple juices from underneath are bubbling up from the sides.
Leave for a few minutes to cool very slightly before you serve.
Serve with lashings of cream or ice-cream (vegan).
This is a very adaptable recipe and you can substitute the fruits or, use a plain gluten-free flour mix in place of the arrowroot and/or the ground almonds. See blogpost for full notes about the recipe and substitutions.
Do not expect the mixture to go into a breadcrumb texture like non-vegan crumble or pastry. The vegan butter or coconut milk both melt too quickly and do not hold together to make the breadcrumb texture. It really doesn't make a difference once it's cooked though since you don't have the gluten from normal wheat flour that is what makes it become tough.