750 g seasonal fruit (apricots, plums, apples, pears...)
2 tbs lemon juice
low carb sweetner to taste
200 g ground almonds
100 g vegan margerine
a pinch of salt
Microwave the fruit (peeled and chopped) with lemon juice a extra water if required for approx. 5 mins. Add the sweetener (stevia, agave, splenda etc) Leave to cool.
Place the almonds, salt, chilled vegan margerine into a large bowl. Using eithr a pastry cutter
or fingers, mix until you obtain a bread crum consistency. Add sweetener to taste.
Place the fruit into a pyrex baking dish, sprinkle over the crumble mixture.Do not press but cover
the fruit completely.
Bake in a 180°C oven 20 - 25 mins until golden brown.
Serve warm with Oatly or soya cream flavoured with vanilla extract.
2 tbs lemon juice
low carb sweetner to taste
200 g ground almonds
100 g vegan margerine
a pinch of salt
Microwave the fruit (peeled and chopped) with lemon juice a extra water if required for approx. 5 mins. Add the sweetener (stevia, agave, splenda etc) Leave to cool.
Place the almonds, salt, chilled vegan margerine into a large bowl. Using eithr a pastry cutter
or fingers, mix until you obtain a bread crum consistency. Add sweetener to taste.
Place the fruit into a pyrex baking dish, sprinkle over the crumble mixture.Do not press but cover
the fruit completely.
Bake in a 180°C oven 20 - 25 mins until golden brown.
Serve warm with Oatly or soya cream flavoured with vanilla extract.
