Today we are sharing this perfect crumble recipe for Autumn.
And what’s more, this gorgeous fruity crumble is both vegan and gluten free!
PersiMon® and Almond Crumble is a lovely seasonal recipe using Spanish Persimmon which comes into season during the month of October, and is both nutritious and comforting as a warm dessert during the cold Fall weather.
Once the weather starts getting chilly, there is nothing more comforting than a hot fruity dessert. Personally, I love to eat crumble with custard for the ultimate comfort food but serving with ice cream also works really well.
Persimmon and almond crumble is a delicious twist on the usual apple or rhubarb crumble recipes, so if you are looking to branch out into a different fruit and a new taste – give this one a try.
If you’re not familiar with the Persimmon fruit, let me tell you a little before we get in to the recipe step by step.
These delicious fruit are grow around the world but the PersiMon trademarked fruits are exclusively grown in the Ribera del Xúquer Valley, near Valencia and have a high quality guarantee.
Persimmons grow on trees, specifically the Dyospyrus Kaki tree and technically like tomatoes they are a form of berry!
They have a sweet and vanilla-like flavour, and make the ideal Autumn or winter dessert or snack.
PersiMon® are known as ‘The Star of Valencia’ because of the distinctive star shape in the middle of the fruit and its unique qualities.
To find out more about this fruit you can visit the spanishpersimon.co.uk website. We will also be sharing more Persimmon recipes here with you at On Your Journey.
Ingredients for your Persimmon and Almond Crumble
PersiMon® is available in all major retailers for a short period of time; from mid October until January – so get busy baking while you have the chance! We will have even more Persimmon recipes to share here so that you can try a variety of dishes while these yummy fruits are in season this Autumn and winter.
I would recommend a nice deep Pyrex style dish to bake your crumble. Square, rectangular or oval will all work just fine.
Ingredients list for the Crumble
3-4 PersiMon®, sliced and in ¼
2 tbsp maple syrup
1 tsp cinnamon
Ingredients list for the topping
50g oat flour
100g almonds, chopped
1 tsp cinnamon
120g maple syrup
40g vegan butter/margarine, melted
How to make Persimmon and Almond Crumble
Step by step Method
First, Preheat the oven to 160Fan/180*C. Adjust according to the behaviour of your own oven as required.
Chop the PersiMon® into slices and then chop them into quarter pieces.
Arrange the slices in a baking dish, pour over the maple syrup and sprinkle over the cinnamon. Then Stir it together.
Make the topping:
You will need to stir together the oats, oat flour, chopped almonds and cinnamon.
Next, pour in the maple syrup and melted vegan butter/margarine and stir well to form a crumble topping.
Finally, spoon the topping over the fruit and press down slightly.
Bake for 20-25 minutes until golden brown on top.
Serve warm and enjoy with ice cream, yoghurt, custard or even on its own.
Recipe created by Amy Lanza of Nourishing Amy
Watch the recipe video below if you are more of a visual cook!
If you liked this recipe, go ahead and share with your friends or pin to your Pinterest boards. Thank you!
More Vegan Recipes
We have a few more delicious Vegan recipes here on On Your Journey. Take a look below