Summer Fruit and Pomegranate Crumble | Vegan

It's Sunday - the perfect day to get your crumble on. I had some left over frozen summer fruits and fresh pomegranate and like most weekends, I craved a bit of crumbly goodness. This is a super easy, low maintenance recipe that will satisfy anyone's sweet tooth without being loaded on the sugar. I like to keep things still relatively tart.

(Serves 4)
Fruit Filling:
150g Frozen Summer Fruits
75g Strawberries (fresh or frozen)
1 pomegranate, seeded
3/4 tsp ground ginger
1/2 tsp cinnamon
Squeeze of Agave syrup/Freedom syrup/Honey

Crumble Topping:
75g oats
1tbsp dairy free butter/coconut oil
1tbsp caster sugar

1. Pre-heat oven to 175 degrees centigrade.
2. Add all the fruit filling ingredients into a pan and simmer on a low heat until fruit is softened, but not mushy.
3. Whilst the fruit is stewing, place all the crumble ingredients into a bowl and rub together until all combined.
4. Put filling in individual ramekins and allow to cool slightly before putting on crumble topping.
5. Place on a baking tray, add a little extra dusting of cinnamon and bake for approximately 15/20 minutes until a nice golden brown.

Simple as that. Maybe not the most exciting recipe, but what could be more Sunday, Autumnal appropriate than a crumble? The pomegranate was a bit of a whim as I wasn't sure if it would work, but it was a gem. It added a little crunch - perfect for those who may not be the biggest fan of cooked, soft fruit. I've gotta give myself a pat on the back for the filling to crumble ratio too. I like the addition of ginger as it lifts the filling without giving a distinctive ginger flavour, and means you can a little bit easier on the cinnamon, which I know might not be everyone's favourite. Perfect post-roast treat.

Are you a crumble fiend too? Let me know your thoughts.


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