A fantastic vegan crumble made with juicy cherries, almonds and pistachio. A super simple and delicious dessert that everyone will love! Serve it with vegan ice cream for a perfect combo!
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Pre heat the oven to 170°C (325°F, gas mark 3).
For the crumble topping, place the almond and pistachio kernels in a food processor and pulse until roughly chopped.
Melt the coconut oil in a saucepan over a low heat. Place the rice flour, maple syrup, ground almonds and pistachios in a bowl and pour in the melted coconut oil. Mix to combine.
Spread this evenly across a flat baking tray and place in the pre-heated oven for around 25 minutes, or until the crumble is an even golden brown colour. Check periodically, gently turning the crumble each time to ensure it is evenly cooked. Remove from the oven and set to one side.
For the filling, place the cherries, maple syrup and star anise in a pan over a low heat. Place a lid on the pan and cook for 10 minutes, lifting the lid and stirring frequently. Remove from the heat, remove the star anise and stir in the kirsch.
To serve, gently warm the cherry compote mixture. Spoon it onto plates or bowls, topped with the crumble.
By VeggieSouls
