- Prep Time: 15 mins
- bake Time: 50 mins
- Total Time: 1 hr, 5 mins
Ingredients
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Ingredients for the persimmon layer:
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5 Fuyu persimmons, cut into small pieces
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1 ½ tsp Anthony’s Goods Arrowroot Powder
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½ tsp pumpkin pie spice
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2 tbsp almond milk
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Ingredients for the crumble layer:
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½ cup Anthony’s Goods Rolled Oats
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¼ cup Anthony’s Goods Blanched Almond Flour
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¼ cup Anthony’s Goods Coconut Sugar
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¼ cup all-purpose flour
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⅓ cup chopped pecans
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½ tsp pumpkin pie spice
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¼ cup coconut oil, melted
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¼ tsp salt
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Instructions
This vegan, gluten-free crumble is sure to please. It’s best served warm, with a scoop of your favorite ice cream.1. Preheat the oven to 350F.
2. In a medium bowl, toss the cut persimmons with the arrowroot powder, pumpkin pie spice and almond milk. Pour this mixture into an 8x8 baking tray.
3. In another bowl, whisk together the rolled oats, almond flour, coconut sugar, all-purpose flour, chopped pecans, pumpkin pie spice and salt. Pour the melted coconut oil on top and mix until combined. Add this crumble layer on top of the persimmons and smooth the top.
4. Bake for 50 minutes.
5. Serve warm with pecan ice cream (optional).
This vegan, gluten-free crumble is sure to please. It’s best served warm, with a scoop of your favorite ice cream.
