This gorgeous fruity crumble is both vegan and gluten free!
Preheat the oven to /180*C/Gas Mark 4.
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.
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.
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.