An easy and wholesome oat crumble recipe. Bursting with fresh blackberries and figs and topped with a delicious crisp-crumble made with fresh rosemary, pistachios, almond meal and oats! Naturally vegan and gluten-free.
2tablespoonsarrowroot powder(or other plant-based starch)
juice of 1 lemon
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!
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.