Vegan Blackberry and Apple Crumble
Tender orchard fruits baked beneath a golden, crisp butter and oat crumble, served warm with velvety Madagascan vanilla custard or double cream.
Ingredients
- • 400 g fresh blackberries (stalks removed)
- • 4 medium cooking apples (peeled, cored and thinly sliced)
- • 35 g white granulated sweetener
- • 1 tbsp cornflour
- • 150 g gluten-free plain flour
- • 75 g dairy-free reduced fat spread ((check the label to ensure it is entirely plant-based!))
- • 50 g gluten-free rolled porridge oats
- • 30 g white granulated sweetener
- • 1/4 tsp ground cinnamon
Preparation Steps
Preheat the oven to 180ºC. Place the blackberries, apples, sweetener and cornflour in a medium mixing bowl. Mix to coat evenly. Transfer the fruit into an 18 x 27 cm (7 x 11 inch) ovenproof dish and spread out evenly.
Place the flour in a medium mixing bowl and add the dairy-free reduced fat spread. Rub in until the mixture resembles fine breadcrumbs.
Stir in the oats, sweetener and cinnamon until evenly mixed.Place the crumble topping in an even layer over the fruit in the dish.
Place on a baking tray and bake in the preheated oven for 50–55 minutes until the fruit is softened and the crumble topping is golden.
Serve hot, alone or with a swirl of non dairy vegan aerosol cream or other accompaniment of your choice.