A delicious gluten and dairy free crumble, perfect for these warm summer nights. For the filling I used mangoes and peaches as they are bang in season, plus some frozen mixed berries as that's what I had. Obviously berries are also in season at the moment so feel free to use fresh ones if you prefer (although the frozen ones are often cheaper). The crumble mixture is made with coconut oil, keeping it vegan friendly, but also working with the nutty theme from the chopped nuts that are mixed through - I love this combination of oats and nuts in the crumble, it just adds a little extra something that keeps you popping back for a spoonful more.
Ingredients
4 ripe peaches (or nectarines), sliced
2 mangoes, peeled and sliced
150g frozen summer fruits
Juice of 1 lemon
40g sugar
1 tsp vanilla extract
For the crumble topping
80g coconut oil, softened
80g light brown sugar
1 tsp vanilla extract
200g oats
75g mixed chopped nuts
Directions
Preheat the oven to 180 degrees C.
Put the sliced mangoes, peaches, frozen fruits, lemon juice and vanilla extract together in an oven-proof dish.
Sprinkle over the sugar and bake in the oven for 10 minutes.
Meanwhile, in a large bowl mix the coconut oil, brown sugar and vanilla extract together until well combined
Add the oats and continue to mix until all the ingredients have combined then finally add the chopped nuts and mix to combine.
Remove the fruit from the oven and sprinkle the crumble mixture on top. Return to the oven and bake for 20 minutes until the top is golden.
Serve immediately with vanilla ice cream or custard (dairy option) or whipped coconut cream (vegan option).