1
Pre-heat your oven to 180 degrees celsius.
2
Slice the strawberries and mix them in a bowl with the blackberries, rice malt syrup, vanilla, a few fresh mint leaves and set aside.
3
Mix the buckwheat flour in a bowl with the coconut sugar, vanilla, sea salt and rice malt syrup.
4
Add the chopped butter into the flour mixture and mix in with your fingertips to create a crumbly texture.
5
Add the chopped hazelnuts to the mixture and stir to combine.
6
Place the berry mix into a baking dish then sprinkle the crumble mixture on top.
7
Pop the dish into your pre-heated oven and bake for 30 minutes.
8
Once cooked, take the crumble from the oven and let it cool for 5 minutes.
9
Serve with freshly torn mint leaves and fresh cream.