This Vegan Red Currant Crumble Recipe is an easy summer berry dessert made with sour red currants and lots of walnut oat crumble topping. Serve this Vegan red currant crisp warm with a scoop of vegan ice cream for dessert or breakfast.
Preheat the oven to 350F. Put the redcurrants into a 1-litre baking dish, add the vanilla, cornstarch and sprinkle with the sugar. Toss using your hands.
Bake for 35 minutes, or until the berries are bubbling and the topping is lightly browned. Let sit 10 minutes before serving.
Serving suggestion: The crumble goes nicely with vanilla ice cream or whipped