Fig Crumble – Vegan

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A couple of weeks ago I had an event of anaphylaxis after having a pizza for dinner. I always had lactose intolerance so I’m trying to avoid any milk and dairy products.
Few years ago, I turned my breakfast from milk and coffee to soy milk and coffee, but after I met the Oatly team at the Food Blogger Connect I’m definitely addicted to their oat drinks.
Figs are still in season but you can choose your favorite fresh fruit to make this super-easy-crunchy fruit crumble and no butter is needed!
I baked this fig crumble yesterday night and it was the perfect way to start this sunny day in London. icon smile Fig Crumble   Vegan
Have a nice week!
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Fig Crumble

Prep Time: 30 minutes

Cook Time: 20 minutes

  • 5 fresh figs
  • 1/2 lemon juice
  • 1 Tbsp muscovado sugar
  • Crumble
  • 80 gr chopped pecans
  • 50 gr chopped almonds
  • 2 Tbsp muscovado sugar
  • 4 Tbsp spelt flour
  • 2 Tbsp evo
Preheat oven. Cut figs into small wedges and place them in a bowl. Add lemon juice and sugar. Spoon the mixture into a 8 inch round pan. Combine pecans, almonds, sugar, flour and evo in a medium bowl. Stir well until the mixture is crumbly. Sprinkle the crumble over the figs. Bake at 180C for 20 minutes.
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