raspberry, rose, and pistachio crumble
Recipe from 15 Minute Vegan by Katy Beskow (Quadrille, £15) Photography © Dan Jones.
Crumble is my ultimate pudding. The sweet, baked fruit and crunchy topping make it the most comforting bowl there is. Always bake the fruit in a separate tray to the topping, then assemble just before serving; that way the crumble topping will stay crunchy and crisp.
Serves 2 generously
300g (10oz/2.5 cups) fresh raspberries
1 teaspoon good-quality rose extract
For the topping
100g (3.5oz/0.75 cup) plain (all-purpose) flour
50g (1.75oz/0.5 cup) rolled oats
50g (1.75oz/0.25 cup) demerara sugar
2 tablespoons coconut oil or vegan butter, at room temperature
2 tablespoons shelled pistachios
Soft fruits cook in super-fast time, so when you’re trying different flavour combinations, opt for fast-cook fruits including clementines, blackberries, rhubarb, and blackcurrants.
Preheat the oven to 200°C/400°F/Gas 6.
Arrange the raspberries on a baking tray and drizzle over the rose extract.
To make the topping, mix together the flour, oats, and sugar in a bowl. Rub in the coconut oil or vegan butter until the mixture resembles breadcrumbs. Roughly chop the pistachios in half and stir into the mixture. Spoon the topping mixture into a separate deep baking tray.
Bake both trays for 10-12 minutes until the fruit is soft and bubbling and the topping is golden. Spoon the fruit into bowls and top generously with the crumble.
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