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
Rachel Ama’s Vegan Eats: Tasty plant-based recipes for every day
Tasty vegan food inspired by Rachel's Caribbean, West African and British roots.
With bold, mouthwatering recipes, fresh twists on old favourites, and delicious bakes.
Full of clever tips and hacks to help you create exciting, flavourful vegan dishes.
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Introduction
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.
Ingredients
| 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
Method
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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