cherry, almond and pistachio crumble

This delicious vegan crumble recipe combines the complimentary flavours of cherry, pistachio and almonds. Cooking the fruit and the crumble separately ensures you don’t end up with overcooked fruit or soggy crumble.

750g cherries, stoned
75 ml maple syrup
2 star anise
1 tbsp kirsch

For the crumble topping:
125 g almond kernels
125 g pistachio kernels
125 g rice flour
90 g maple syrup
90 g cold pressed organic coconut oil

View the full recipe at The Circus Gardener’s Kitchen →