Persimon® and Almond Crumble

This gorgeous fruity crumble is both vegan and gluten free!

Spanish Persimon and Almond Crumble-1.jpg

You’ll need:

3-4 Persimon®, sliced and in ¼

2 tbsp maple syrup

1 tsp cinnamon

 For the topping

175g oats

50g oat flour

100g almonds, chopped

1 tsp cinnamon

120g maple syrup

40g vegan butter/margarine, melted

 

What to do:

1      Preheat the oven to 160Fan/180*C.

2      Chop the Persimon® into slices and then chop them into ¼ pieces. Arrange in a baking dish, pour over the maple syrup and sprinkle over the cinnamon. Stir together.

3      Make the topping: stir together the oats, oat flour, chopped almonds and cinnamon. Pour in the maple syrup and melted vegan butter/margarine and stir well to form a crumble topping.

4      Spoon the topping over the fruit and press down slightly. Bake for 20-25 minutes until golden brown on top. Serve warm with ice cream, yoghurt, custard or on its own.

 

Credits: Amy Lanza, Nourishing Amy
P.D.O Persimon®

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