Oat Pulp Raspberry Crumble with Custard
Oat pulp, but made into dessert. Turn your homemade oat milk leftovers into a sweet, crumbly treat.
Ingredients
- For the fruit base:
- 2 cups (340 g) fresh or frozen raspberries
- 1 cup (170 g) fresh or frozen strawberries
- 2 tbsp (25 g) coconut sugar or brown sugar
- 1 tbsp (8 g) cornstarch
- 1 tsp (5 ml) lemon juice
- For the crumble topping:
- 1 cup (200 g) oat pulp
- 1 cup (80 g) rolled oats
- ½ cup (60 g) almond flour (or oat flour)
- ½ cup (100 g) coconut sugar or brown sugar
- ½ tsp cinnamon
- Pinch of salt
- ¼ cup (60 ml) coconut oil or vegan butter, melted
- For the vegan custard:
- 3 tbsp (25 g) cornstarch
- 2 cups (500 ml) oat milk
- 3 tbsp (35 g) cane sugar or maple syrup
- ½ tsp vanilla extract
