At this time of year there’s nothing better than using up all the apples left from our tree in this simple crumble. I’ve been making extra puree for Dinky and her weaning, but this amount of Bramley apples should create a good base to top with the dairy-free mix. Traditionally a crumble mix would include butter, but I’ve made mine using vegetable oil so Mr. Canny and the whole family can enjoy. It can be served warm with soya cream or, if you can find it, this delicious Oatly Custard that has just come onto the market. Don’t forget, Birds Custard Powder is one of those ‘accidentally vegan’ products. Just make sure you use soy or rice milk while preparing and jobs a good’ un 🙂
- For the filling – 3 large Bramley apples, peeled and cored, and 2 tablespoons of caster sugar
- For the topping – 1 1/2 cups of porridge oats
- 3/4 cup of chopped pecans or almonds (if desired)
- 1/2 cup of raisins or sultanas (if desired)
- 1/2 cup of brown sugar
- 1/3 cup plain flour
- 3/4 teaspoon ground cinnamon
- 6 tablespoons of vegetable oil
- Chop up the apples into 1cm thick pieces and mix with the caster sugar. Arrange in a 20cm baking dish with the raisins or sultanas, if using.
- Preheat the oven to 190C/ Gas Mark 5.
- Combine the oats, nuts (if using), brown sugar, flour and cinnamon in a medium bowl and stir until well blended. Drizzle oil over the dry ingredients and mix until evenly combined.
- Pour the crumb mix over the apples to form a pile in the centre, then spread the mixture out. A more textured finish will crisp up nicely in the oven.
- Pop on a baking tray and put in the preheated oven for around 30 minutes. The top should be golden and the apples should feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving. If you feel the crumble is starting to ‘catch’ and the apples still aren’t cooked, pop some tin foil over the top to stop the mix further burning and creating an acrid taste.
- Serve with cream or custard, depending on your preference.
Thanks for reading,
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