Persimmon and Pear Crumble
Crumble topping
240g oat flour
65g cornflour
1 tsp ground ginger
145g vegan butter
75g coconut sugar
30g pecan (chopped)
Filling
100g persimmon chopped into small cubes
100g pear chopped into small cubes
2 tbsp ground almonds
In a bowl add the oat flour, corn flour, ground ginger and coconut sugar and mix together.
Using your hands, cut the butter in until you get nice clumpy bits and then add the chopped pecans and stir through
Add the sliced persimmons and pears along with the ground almonds into a pan and then top with the crumble topping.
Pop into a pre heated oven at 170c for approx 30 minutes or until golden on top and cooked through.
Serve with coconut yoghurt
