Gingerbread Crumbles

Servings: Serves 3-4 individual crumbles




Place the almonds into a food processor and blend until a nice flour forms. Pour the flour into a bowl and add the oats and a pinch of salt.


In a small pot, heat the coconut oil. Once it's completely melted, add the maple syrup and all the spices and stir well. Pour the sweet coconut oil mix over the oats and almonds and mix well with a spoon so you get a sticky and crumbly oat topping.


Peel the apples, remove their stones and slice them. Place the apples and frozen berries into a large skillet and add the maple syrup and cinnamon. Heat everything over medium heat until it starts to bubble slightly. Reduce the heat to low and let it simmer for about 8 - 10 minutes.


Pre-heat the oven to 180°C (Gas Mark 4-5, 355°F) and grease a baking dish with coconut oil.


Pour the fruit into the baking dish and cover it with the oat-almond mix, using your hands to spread it evenly.


Bake the crumble for about 25 minutes until the oats are starting to get a bit brown on top. Remove from the oven and serve immediately while still hot.


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