Ingredients
For the oat crumble:
- 1 cup fine cut rolled oats (choose certified gluten-free) (100 g)
- 1/4 cup chopped pistachios* (25 g shelled)
- 1/2 cup almond meal (50 g)
- 1/4 cup mascovado or coconut palm sugar (40 g)
- needles from 1 rosemary sprig, finely chopped
- 90 ml melted coconut oil (amounts to 6 tablespoons)
For the filling:
- 400 g fresh blackberries (about 2 1/2 to 3 cups)
- 4 fresh ripe figs, trimmed and quartered
- 2 tablespoons arrowroot powder (or other plant-based starch)
- juice of 1 lemon
Instructions
- Preheat the oven to 350°F / 175°C.
- Lightly grease a 20 x 20 cm baking dish with coconut oil (a pie pan or rectangular baking dish also work fine).
- In a medium bowl, mix together the oats, pistachios, almond meal, sugar, and rosemary until combined. Add the coconut oil and work in using a fork until fully incorporated and the mixture is crumbly.
- In a second bowl, add the blackberries and figs, toss together with the arrowroot powder and lemon juice.
- Pour the filling into the prepared baking dish and spread evenly. Top with the crumble.
- Bake for 40 minutes or until the fruit bubbles and the topping is lightly browned. Remove from the oven and let cool for 10 minutes.
- Serve and enjoy!
Notes
I use whole organic roasted salted pistachios for this recipe and remove them from the shell. If you choose to use raw unsalted pistachios (which I rarely find in Hamburg), add a pinch of sea salt to the oat crumble mixture.