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 PersiMon®
• 2tsp cinnamon
• 175g oats
• 50g oat flour
• 100g chopped almonds
• 120g maple syrup + 2tbsp extra
• 40g vegan butter/margarine

Method

1. 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
2. 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
3. Bake for 20-25 mins until golden
4. Enjoy warm with vegan ice cream or yoghurt

Recipe created by Amy Lanza, Nourishing Amy