Apple and Persimmon Crumbles

Course Dessert

Cuisine American

Keyword crumble, easy, fruit, quick, raw

Prep Time 10

Cook Time 15

Servings people

Calories 428kcal

Preheat the oven to 180 degrees celsius (356 fahrenheit) on fan bake if baking
Chop fruit roughly in a food processor then pour into ramekins and press down firmly
Blits the crumble ingredients excluding the coconut oil. Add coconut oil and mix again lightly being sure to retain some texture in the crumble
Press 3 1/4 of the crumble ingredients firmly on top of the fruit, then lightly sprinkle the remaining crumble ingredients on top.
Serve raw or bake for 15 minutes at 180 degrees celsius. Serve with ice cream or coconut yogurt or coconut cashew chia cream

Use dried activated nuts if possible, it makes them crunchier and less bitter. You can find out all the info on my blog post here
You can easily double this recipe to make 8 serves
I've made this crumble in individual ramekins but you can make it as one large crumble as well
The crumble should be just enough to fill 4 ramekins but in case you have leftovers, simply roll into balls, freeze and enjoy them as yummy bliss balls!
Persimmons skin can be eaten like an apple or pear, so I've chosen to leave mine on for this crumble. If you prefer you can peel it off too.