Nut Crumble – Quick and Easy Recipe
I first made this quick and easy nut crumble to pair with my roasted beetroot and feta salad, and it was an instant hit! The sweet crunch from the crumble provides the perfect contrast to the earthy beets and creamy feta. Since then, I’ve used this recipe in so many other ways—it’s incredibly versatile and works beautifully as a topping for yogurt, salads, granola, and so much more. I hope you like this quick recipe too!
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📝 Recipe Ingredients
- Coconut oil. Coconut oil can be substituted with olive oil, avocado oil or butter.
See the recipe card below for a full list of ingredients 👇
👩🍳 How To Make Nut Crumble
Step 1: Preheat your oven to 180°C (350°F). Prepare a large baking tray by lining it with parchment paper.
Step 2: Roughly chop the almonds and walnuts to your desired size. Combine chopped nuts in a bowl with the pumpkin seeds and sunflower seeds.
Step 3: Melt the coconut oil and stir it together with maple syrup until well combined. Pour the wet mixture over the nut and seed mixture, stirring until evenly coated.
Step 4: Spread the mixture onto a lined baking tray.
Step 5: Bake for 10-15 minutes until golden brown.
Cool: Let the crumble cool completely before transferring it to an airtight container.
☀️ Top Tips
- Keep the nuts slightly chunky for the best crunch.
- Check frequently while baking to prevent the crumble from burning, especially toward the end of the cooking time.
🍴 How To Use Nut Crumble
- Salads: Sprinkle over a roasted beet and feta salad for a delicious crunch.
- Breakfast: Top yogurt, oatmeal, or granola with the crumble for added texture and flavor.
- Desserts: Use it as a topping for dessert such as panna cotta or even ice cream.
- Snacking: My kids love snacking on nut crumble after school. It is such a great homemade healthy snack alternative.
❄️ How to Store
Honestly, I never have leftovers when I make this nut crumble—my kids make sure of that! But if you do manage to save some, let it cool completely before storing it in an airtight container. It’ll stay fresh and crunchy for up to two weeks at room temperature. For longer storage, you can freeze it for up to three months; just thaw it on the counter, and it’s good to go.
Nut Crumble Recipe FAQs
Absolutely! Nuts such as pecans, hazelnuts, or Brazil nuts are great substitutes. Tailor the mixture to your preferences or what you have on hand.
The recipe is naturally vegan and gluten-free as written, using maple syrup and coconut oil.
More Delicious Snack Recipes You’ll Love
If you tried this quick and easy nut crumble recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Thank you! Elena
Nut Crumble – Quick and Easy
SAVE THIS RECIPE 💌
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Ingredients
- ⅓ cup maple syrup
- 2 tablespoon coconut oil melted
- 1 cup unsalted almonds finely chopped
- 1 cup walnuts finely chopped
- 3 tablespoons pumpkin seeds (pepitas)
- 2 tablespoons sunflower seeds
Instructions
- Preheat the oven to 180°C (360°F) and line a baking tray with parchment paper.
- In a medium-sized bowl, combine almonds, walnuts, pepitas, and sunflower seeds. Mix.1 cup unsalted almonds, 1 cup walnuts, 3 tablespoons pumpkin seeds, 2 tablespoons sunflower seeds
- Add the melted coconut oil and maple syrup to the nut and seed mixture, stirring until evenly coated.⅓ cup maple syrup, 2 tablespoon coconut oil
- Spread the mixture onto the prepared baking tray and bake for 10-15 minutes or until golden and crisp.
- Set the tray aside and allow the nut crumble to cool completely before breaking it into pieces.
Kosinaki, Sehr lecker .