in Dessert Recipes

Vegan pumpkin crumble

updated

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Ingredients for 4 servings:

  • 1 m.-large Hokkaido pumpkin(s)
  • 3 tbsp agave syrup
  • 1 tsp cinnamon
  • 250 g flour
  • 120 g sugar
  • 1 packet of vanilla sugar
  • 3 tbsp almonds, ground
  • 100 g margarine, e.g. Alsan
  • Margarine for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

sweet Hokkaido casserole

Grease a baking dish with a little margarine. Deseed the pumpkin, cut it into cubes or strips, and arrange them in the dish. There’s no need to peel the Hokkaido pumpkin; the skin will soften during cooking. Drizzle with the agave syrup and cinnamon. Melt the margarine. In a bowl, combine the dry crumble ingredients and stir in the margarine until small crumbles form. Sprinkle the crumbles over the pumpkin. Bake in the oven at 180°C for about 40 minutes. Tip: This goes well with vanilla soy yogurt, vanilla ice cream, or vegan whipped cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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