Today, I made this glorious winning vegan spelt gingered fig crumble! Again, I had a lot of figs from my own fig tree!
This time, my husband Peter & I wanted to savour them in a lovely home-made spelt crumble! This is how we did it & we served it with a hot vegan vanilla pouring custard! 😉
Recipe: For 4 portions
* For the crumble topping:
100 gr white spelt flour
100 gr cold, straight from the fridge, vegan butter
40 gr coconut sugar
60 gr almond flakes
* For the ginger fig filling:
400 gr cleaned, stem cut of, fresh figs, each one cut up into 6 wedges ( weighted when cut up )
2 teaspoons ginger powder
50 gr coconut sugar
1. Preheat your oven to 200°C ( 350 F ) for 10 minutes. I always use a fan oven.
2. Take a large bowl & ad fig wedges. Scatter your ginger powder & your coconut sugar all over the figs. Mix well with a spoon so that the figs are covered with ginger & coconut sugar. Set aside.
3. Now, make the crumble topping. Take a medium bowl ad spelt flour, cold vegan butter, coconut sugar & almond flakes. With clean hands, mingle everything together until your hands form smaller crumbs. This will only take a few minutes. Stop now or the warmth of your hands will melt the butter too much! 🙂
4. Now, divide your filling between 2 cool oven dishes or put it all into 1 larger oven dish. You will see now that the coconut sugar has melted into the figs,..it will be yum yum,..later! 🙂 Now, divide your crumble topping all over the figs, so that they are completely covered! Bake in the lower section of your oven for 20 minutes. Check them often , to see if you must lower your heat. Mines were done after 20 minutes in the preheated oven. Turn oven off & carefully with oven gloves remove them from the oven. Let them cool for about 5 minutes before savoring them! My hubby & I split a large oven between us. We served it with hot vegan pouring custard! Enjoy it twice! 😉 MMM,…You will love it too! x
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