PersiMon® and Almond Crumble

This vegan- Gluten Free crumble ready in 30 minutes it’s a real winner –sticky sweet PersiMon® and a crumbly nutty almond topping.


  • 3-4 PersiMon®
  • 2tsp cinnamon
  • 175g oats
  • 50g oat flour
  • 100g chopped almonds
  • 120g maple syrup + 2tbsp extra
  • 40g vegan butter/margarine


  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

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