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Bianca Legorreta

Bianca Legorreta

Nut Crumble

25m

A delicious and crunchy nut crumble that works as a tasty component in many desserts!

You can replace the sugar with maple syrup to have a healthier alternative that can even work as a granola.

This nut crumble can be done in the oven by mixing all the ingredients and baking over 160ºC for 15m until golden brown.

  • Cut 1 vanilla bean lengthwise and scrape out the seeds

    Step 0
  • Place 1 tbsp from the ⅓ cup of sugar on top of the vanilla seeds and mash it together using the tip of a knife

    Step 1
  • Chop ½ cup of hazelnuts and ½ cup of almonds into coarse pieces

    Step 2
  • Add the chopped nuts and the vanilla mix to a frying pan

    Step 3
  • Add 1 cup of rolled oats and 1 tsp of cinnamon powder

    Step 4
  • Add the remaining sugar and 4 tbsp of vegan butter

    Step 5
  • Cook over medium-low heat until the butter and sugar have caramelized into a medium brown color. Evenly coat the nuts and oats

    Step 6
  • Line a baking tray with a piece of parchment paper

    Step 7
  • Spread the caramelized nuts over the parchment paper and let them cool until crunchy. The nut crumble is ready

    Step 8
  • Enjoy! It goes perfectly with some yogurt and fresh berries!

    Step 9

Yield 2 cups

  • Almond

    Almond

    ½ cup
  • Hazelnut

    Hazelnut

    ½ cup
  • Rolled Oat

    Rolled Oat

    1 cup
  • Vanilla Bean

    Vanilla Bean

    1
  • Cinnamon Powder

    Cinnamon Powder

    1 tsp
  • Sugar

    Sugar

    ⅓ cup
  • Vegan Butter

    Vegan Butter

    4 tbsp

Equipment

  • Parchment Paper

    Parchment Paper

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