Raspberry, rose, and pistachio crumble

Raspberry, rose, and pistachio crumble

By
From
15 minute vegan
Serves
4
Photographer
Dan Jones

Crumble is my ultimate pudding. The sweet, baked fruit and crunchy topping makes it the most comforting bowl there is. Always bake the fruit in a separate tray to the topping, then assemble just before serving; that way the crumble topping will stay crunchy and crisp.

Ingredients

Quantity Ingredient
300g fresh raspberries
1 teaspoon good-quality rose extract

For the topping

Quantity Ingredient
100g plain flour
50g rolled oats
50g demerara sugar
2 tablespoons coconut oil or vegan butter, at room temperature
2 tablespoons shelled pistachios

Method

  1. Preheat the oven to 200°C.
  2. Arrange the raspberries on a baking tray and drizzle over the rose extract.
  3. To make the topping, mix together the flour, oats, and sugar in a bowl. Rub in the coconut oil or vegan butter until the mixture resembles breadcrumbs. Roughly chop the pistachios in half and stir into the mixture. Spoon the topping mixture into a separate deep baking tray.
  4. Bake both trays for 10–12 minutes until the fruit is soft and bubbling and the topping is golden. Spoon the fruit into bowls and top generously with the crumble.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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