Name: Persimon® and Almond Crumble
Prep time: 15 min
Ingredients: 3-4 Persimon® (sliced, then quartered); 2 tbsp maple syrup; 1 tsp cinnamon; 175 g gluten-free oats; 100 g almonds (chopped); 1 tsp cinnamon; 120 g maple syrup; 40 g vegan butter/margarine (melted)

This gorgeous fruity Persimon® and almond crumble recipe created by Amy Lanza, Nourishing Amy for Spanish Persimon® is both vegan and gluten-free!

Persimon® and Almond Crumble

This gorgeous fruity crumble is both vegan and gluten free!

Course Dessert

Cuisine british, spanish

Keyword crumble

Prep Time 15 minutes

Servings 4

Author Amy Lanza

Ingredients

3-4 Persimon® sliced, then quartered
2 tbsp maple syrup
1 tsp cinnamon

For the topping

175 g gluten-free oats
100 g almonds chopped
1 tsp cinnamon
120 g maple syrup
40 g vegan butter/margarine melted

Instructions

Preheat the oven to /180*C/Gas Mark 4.
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.
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.
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.