Vegan Banana & Raspberry Crumble

Bound to put a smile on the faces of even the fussiest eaters, Niki‘s (@rebelrecipes) take on crumble is packed full of goodness and is both vegan and gluten free! If you fancy an afternoon activity with the kids or maybe just want to unwind, bake, and have a boogie to the kitchen radio - this one’s for you.

Not that you needed any more tempting, but this recipe only takes 10 minutes to prep- so there’s no need to crumble under the pressure… (see what we did there?)

For the crumble:
- 120 grams mixed nuts
- 50 grams oat bran
- 2 tablespoons seeds
- 2 tablespoons Desiccated Coconut
- 1 teaspoon Cinnamon
- 1 teaspoon mixed spice
- 1/2 teaspoon vanilla powder
- 2 tablespoons Coconut Oil
- 2 tablespoons maple syrup (or Coconut Honey!)
- 4 bananas- very ripe ones!
- Handful of raspberries

For the raspberry compote:
- 1 cup raspberries
- Splash of water
- A little maple syrup (or Coconut Honey!)

 

1. It’s crumble time. Get prepped by heating your oven to 180C and lining a baking dish with some parchment paper.

2. Pop all of your dry crumble ingredients into a food processor and give it a whizz until you get a crumb-like texture.

3. Melt your coconut oil and drizzle it over the mixture along with the syrup and give everything a good mix.

4. Slice the bananas and lay them across the bottom of the dish (as neat or messy as you like!), then chuck over the raspberries. Pour the crumble over the top so that it covers all of the fruit.

5. Bake for 35 minutes. The bananas should caramelise and the top will appear golden and toasted - two signs that your crumble’s good to go!

6. While the crumble bakes, add the raspberries to a pan with a little water and syrup or nectar. Stir on a low heat until the berries break down to create a lovely compote.

7. To serve, whack some compote on your crumble (and coconut yoghurt if you want to kick it up another notch!). Eat hot or cold - we think it’s best dug into when still warm.