Roast Stone Fruit Crumble

With the summer currently on hiatus, a crumble sounds seriously good. Stone fruits are low in saturated fat, cholesterol and are a good source of fibre, while the healthy millet flake topping is full of magnesium and calcium.
Serves 4
Total Time
1 Hour 15 Minutes
For the fruit filling
800g of mixed fruit, such as peaches, nectarines, and plums, stoned and roughly chopped
For the crumble top
85g of millet flakes
85g of ground almonds
50g of coconut oil, chilled and diced
60g of unrefined caster sugar
Plant-based cream, to serve
Step 1

Preheat the oven to 200°C (400°F/Gas 6). For the filling, place the fruit in a roasting tray, drizzle over the coconut oil, and toss to coat. Roast in the oven for 20–30 minutes, until tender but still holding their shape. Remove from the oven and leave to cool for at least 10 minutes.

Step 2

For the crumble topping, place the millet flakes and almonds in a bowl and mix well to combine. Rub in the oil and mix well until the mixture resembles rough breadcrumbs. Add the sugar and gently mix to combine.

Step 3

Place the cooled fruit mixture in a 20 x 25cm (8 x 10in) shallow baking dish and spread it out in an even layer. Sprinkle the topping evenly over the fruit. Place in the oven and bake for 20–30 minutes, until the topping is golden brown. Remove from the heat and serve warm with some plant-based cream

TIP: Serve some dairy custard or cream in a jug alongside the crumble for non-vegans.

There's a Vegan in the House is published by DK, 3 January 2019. £14.99,

There's A Vegan In The House
There's A Vegan In The House
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