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.

also try…

rustic ribollita

rustic ribollita

Traditional Italian ribollita is a hearty and economical dish that uses up kitchen leftovers, including bread. It’s somewhere between a stew and a soup, with a chunky yet starchy base and a substantial bite from the cannellini beans.

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