Persimon® and Almond Crumble

This gorgeous fruity Persimon® and almond crumble recipe created by Amy Lanza, Nourishing Amy for Spanish Persimon® is both vegan and gluten-free!


Persimon® and Almond Crumble

This gorgeous fruity crumble is both vegan and gluten free!

Course Dessert
Cuisine british, spanish
Keyword crumble
Prep Time 15 minutes
Servings 4
Author Amy Lanza


  • 3-4 Persimon® sliced, then quartered
  • 2 tbsp maple syrup
  • 1 tsp cinnamon

For the topping

  • 175 g gluten-free oats
  • 100 g almonds chopped
  • 1 tsp cinnamon
  • 120 g maple syrup
  • 40 g vegan butter/margarine melted


  1. Preheat the oven to /180*C/Gas Mark 4.

  2. Chop the Persimon® into slices and then chop them into ¼ pieces. Arrange in a baking dish, pour over the maple syrup and sprinkle over the cinnamon. Stir together.

  3. Make the topping: stir together the oats, oat flour, chopped almonds and cinnamon. Pour in the maple syrup and melted vegan butter/margarine and stir well to form a crumble topping.

  4. Spoon the topping over the fruit and press down slightly. Bake for 20-25 minutes until golden brown on top. Serve warm with ice cream, yoghurt, custard or on its own.