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Vegan Apple Berry Crumble

With a crunchy and sweet crumble atop tender apples and juicy berries, this comforting vegan treat is the perfect easy bake for a chilly midweek evening.

From the book


My favourite dessert when I was growing up was apple crumble with custard and this is my vegan take on it. Get stuck into the crunchy and sweet crumble with tender apples and juicy berries. I feel there’s a real divide between those who like crumble with custard and those who prefer it with ice cream. I’ve recently discovered a third group: people who like it with both custard and ice cream – mind blown! But however you like your crumble, it’s still one of the most comforting desserts.

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500g Granny Smith apples (about 6 apples), peeled, cored and diced into small cubes
250g fresh or frozen (and defrosted) raspberries
250g fresh or frozen (and defrosted) blueberries
45g soft light brown sugar
1 tsp ground cinnamon
1 tbsp fresh lemon juice
60ml water
3 tbsp plain flour
For the crumble:
130g plain flour
1 tsp ground cinnamon
A pinch salt
50g ground almonds
90g rolled oats
100g coconut sugar
210g chilled vegan butter or coconut oil
To serve:
vegan vanilla ice cream or custard

Essential kit

You will need a 2–3-litre baking dish

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Preheat the oven to 180°C fan.

Place the apples, raspberries and blueberries in a deep, heavy-based saucepan. Add the sugar, cinnamon, lemon juice and water and mix together gently to combine. Add the flour and then cook over a low heat for 5 minutes to soften slightly, stirring occasionally and taking care not to break up the fruit.

For the crumble, sift the flour, cinnamon and salt into a large bowl, then add the ground almonds, oats and sugar and mix to combine.

Add the butter and rub in with your fingertips until light and breadcrumb-like in texture. Try not to overwork the mixture or the cooked crumble will be heavy.

Spoon the cooked apples and berries into the baking dish, then cover with the crumble mixture. Bake in the oven for about 40 minutes until the filling is bubbling and the topping is golden brown. Keep an eye on it during cooking to make sure it doesn’t burn.

Remove from the oven and serve with vegan vanilla ice cream or custard.   


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