Baked Summer Crumble

Total time 45 minutes | Serves 6-8 | Vegan | Gluten Free Option

Ingredients

• 3 cups summer fruit of your choice (stone fruit, figs, frozen berries, cherries), sliced into 2-cm thick slices

• 5 tbsp maple syrup

• 300g rolled oats (gluten free, if required)

• 150g almond meal

• 3 tsp cacao powder

• 1 pinch salt

• 1/2 tsp cinnamon

• 2 tsp vanilla extract

• 4 tbsp olive oil (or coconut oil, melted)

Method

Step 1: Preheat oven to 180°C. Place fruit of choice in a 20 x 30 cm baking dish and drizzle 2 tbsp maple syrup on top. Transfer to oven and cook for 15 minutes, or until fruit begins to soften.

Step 2: In a large bowl, combine rolled oats, almond meal, cacao powder, salt and cinnamon. In a separate bowl, whisk together melted coconut oil with the remaining 3 tbsp maple syrup and vanilla extract. Mix wet ingredients into dry, then crumble on top of the cooked fruit. Use the back of your spoon to compact the oat mixture. Return to the oven and cook for a further 20-25 minutes, or until golden. Serve with ice cream, yoghurt or custard.

Note: feel free to prepare this crumble in individual ramekins. They will last for 3-4 days when refrigerated in an air-tight container.