Ahh, the humble crumble.
A classic British dessert.
We’ve spent many a cold winter evening indoors tucking into a warm bowl of comforting crumble.
It really is hard to beat!
Here’s what else you need to know:
- Technically you can use any variety of apple, but we love using Bramley for our crumble. They’re more acidic and sweeter, making them super delicious when stewed and baked.
- You can also leave the skins on if you prefer, but the texture won’t be as soft.
- Substitute plan flour for a gluten-free version if you want to make this gluten-free.
Apple & Berry Crumble with Vegan CustardRoxy, So Vegan Ahh, the humble crumble. A classic British dessert. We’ve spent many a cold winter evening indoors tucking into a warm bowl of… Print This
For the apple and berry filling:
- 800g / 28.2oz Bramley apples
- 500g / 17.6oz mixed frozen Berries
- 1/2 tsp cinnamon powder
- 1 tbsp cornflour
- 1/2 lemon
- 5 tbsp light brown sugar
For the crumb:
- 120g / 4.2oz plain flour
- 100g / 3.5oz vegan margarine
- 100g / 3.5oz light brown sugar, plus extra for dusting
- 50g / 1.7oz rolled oats
For the custard:
- 500ml / 16.9 fl.oz soya milk
- 1 tsp vanilla extract
- 4 tbsp sugar
- pinch of turmeric (optional)
- 2 tbsp cornflour
- Peel the apples, remove the cores and cut into bite-sized pieces. Then add the apples to a saucepan over a medium heat along with the remaining ingredients for the apple and berry mixture. Cook for 10 minutes or until the apples have started to soften a little, stirring frequently.
- Meanwhile add all the crumb ingredients to a mixing bowl and use your fingertips to rub the margarine into the dry ingredients to form a crumb-like consistency.
- Next, preheat the oven to 200°C / 390°F fan.
- Transfer the apple and berry mixture to a 28cm x 18cm (11” x 7”) baking dish. Sprinkle the crumb all over and finish with an extra sprinkling of sugar. Bake for 30-35 minutes or until the crumble is slightly golden and the fruit is bubbling.
- Meanwhile, to prepare the custard, add the soya milk, vanilla extract sugar and a pinch of turmeric to a saucepan on a medium heat. Next combine the cornflour in 2 tbsp water and stir until fully dissolved. Add the cornflour mixture to the pan and bring the custard to a gentle simmer. Whisk regularly and cook for 5 minutes until hot and thickened. Add a pinch more turmeric if needed for a more yellow colour.