I love crumble. It’s such a wonderfully easy dessert but such a crowd pleaser. It’s also lends itself very well to a healthy revamp, making it even more fun. Healthy sweet dishes are always exciting. Traditional flour is replaced by a flour less mixture of protein rich ground almonds, pecan pieces and fibrous oats, while the butter is switched for magical coconut oil and the delicious pure maple syrup. Each delicious ingredient really holds its own in the crumble too, ensuring that every bite has echoes of sweet pecans and maple, as well as hints of coconut and cinnamon. Yum. I find banana also works amazingly well in this dessert as it squishes perfectly when cooked, blending with the crunchy topping to create a melt-in-your-mouth bite. It’s so easy to make too, really only 5 minutes of preparation time and 20 minutes to cook. You just can’t go wrong with this one. Vegan deliciousness at its best.
I always like to make enough of this crumble for leftovers as leaving it in the fridge makes it even more squishy, making the perfect cold breakfast treat.
- 5 very ripe bananas
- 1 cups of oats
- 1 cup of almonds
- 1 cup of pecans
- 2 tablespoons of coconut oil
- 1/4 of a cup of maple syrup (add more if you like it a little sweeter)
- 1-2 tablespoons of cinnamon
Place the almonds and pecans into a food processor and blend for about a minute until a flour forms. Add this flour to a mixing bowl together with the oats. Melt the coconut oil with the maple syrup and cinnamon before adding these to the bowl, then stir well. This should make a deliciously sticky mix.
Slice the bananas into segments and layer them across a baking dish, sprinkling cinnamon on the top. Then add the crumble top, spreading it evenly across the dish.
Place in a 180C oven for 20 minutes, until the top layer begins to turn a golden brown and your kitchen smells like heaven. Then remove the crumble, allow it to cool and enjoy.