vegan apple and blackberry crumble recipe
If saying goodbye to summer is as painful for you as it is for me, then this vegan apple and blackberry crumble recipe will definitely soften the blow! What a better way to start autumn than wearing cosy sweaters, curling up in a sofa and absolutely filling every emotional hole in your life by eating warm apple crumble drizzled with some cream?! This British classic dessert is a crowd pleaser making it perfect for potluck parties and is vegan, dairy free and refined sugar free.
Makes: 10 servings
Prep Time: 25 mins
Cook Time: 45 mins
125g (1 cup) almond meal
95g (1 cup) rolled oats
75g (1/2 cup) roughly chopped cashews
50g (1/2 cup) coconut sugar*
125ml (1/2 cup) melted coconut oil
1/4 tsp sea salt
680g or 3 Bramley apples, peeled, cored and cut into 2cm cubes
400g or 4 Braeburn apples, peeled, cored and cut into 2cm cubes
65g (3/4 cup) coconut sugar
3 tablespoon arrowroot*
1 tsp fresh ginger, finely chopped
Preheat oven to gas mark 5/375F/190C
Add all the filling ingredients together and mix until combined. Allow to sit so the juices from the fruit seep out.
In another mixing bowl, mix all the crumble ingredients together until they start to slightly clump together.
Pour the filling ingredients into a 31cm bake pan and evenly spread.
Top the bake pan with the crumble mixture evenly using your hand until all the filling is covered.
Place the bake pan in the oven and allow to cook for 45 mins or until the crumble is golden and the filling is soft and bubbling.
Serve warm with oat cream or custard!
You can use Demerara or muscovado sugar instead of coconut sugar but the recipe will turn out to be sweeter (I used Demerara for this photoshoot), so you can always use less sugar according to your own taste.
You can use blackberries, blackcurrants or redcurrants in this recipe to add that familiar crumble tart flavour!
If you don’t have any you can substitute arrowroot with cornflour.
Happy baking! X