Vegan peach and raspberry crumble in a cocotte

Ingredients

For 1 serving

• Peach100 g
• Raspberries40 g
• Rolled oats20 g
• Whole wheat flour10 g
• Coconut oil7 g
• Brown sugar8 g
• Lemon juiceto taste

Contains: gluten,

In season: June – September

Method

1. Preheat a conventional oven to 190 °C so it is hot by the time the crumble is ready.
2. Wash the peach, remove the stone and cut it into wedges about 1 cm thick; put it in a ramekin with the whole raspberries and a few drops of lemon juice, which brightens the colour and balances the sweetness.
3. If the coconut oil is solid, melt it for a few seconds over low heat or in the microwave.
4. In a bowl mix the rolled oats, wholemeal flour and brown sugar, then add the coconut oil and rub everything between your fingertips until you have coarse, uneven crumbs.
5. Scatter the crumbs over the fruit without pressing them down and bake for 20–25 minutes, until the top is golden and the fruit juices bubble at the edges.
6. Let it cool for 5 minutes before serving: the fruit underneath is very hot.