This vegan- Gluten Free crumble ready in 30 minutes it’s a real winner –sticky sweet Persimon® and a crumbly nutty almond topping.
Ingredients
- 3-4 P.D.O. Persimon® from Spain
- 2tsp cinnamon
- 175g oats
- 50g oat flour
- 100g chopped almonds
- 120g maple syrup + 2tbsp extra
- 40g vegan butter/margarine
Method
- Chop 3-4 Persimon® into slices and cut in ¼. Add to a baking dish and sprinkle over 2 tbsp maple syrup + 1 tsp cinnamon
- Make the crumble topping: stir together oats, oat flour, chopped almonds, 1 tsp cinnamon, 120g maple syrup and 40g melted vegan butter/margarine. Stir to a crumbly mix. Pour over the fruits
- Bake for 20-25 mins until golden
- Enjoy warm with vegan ice cream or yoghurt
Recipe created by Amy Lanza, Nourishing Amy
