“I’m not really a fan of cooked apples, in fact I’m not really a fan of apples”
I have to admit, and you’ve probably already guessed it from the sweet nibbles on this site, that when it comes to my sweet tooth, chocolate is usually a firm favourite. And when it comes to a choice between fruit and chocolate, I’ll more often than not opt for the latter.
Which is why it shocked me so much when I fell in love with this recipe, and after its initial success – first time might I add – I went on to make it three times in three weeks – whoops!
Crumble was always a rhubarb thing
As I was growing up, my mum, following my Nana’s lead, decided to start growing rhubarb and as a result there was a lot of rhubarb crumble being made.
Not being a fruity fan I’d often submerge my crumble in cream or custard, scoff down the rhubarb and savour the sugary sweetness of the crumble. Mum made it taste so good!
It’s weird how times have changed things because with this recipe I love to savour the taste of both the fruit and the crumble!
I’d never made one before
I’d never made a crumble before making this one so I didn’t have a none plant-based version to refer to, but I found that kind of exciting.
It was the first of very few recipes I made with company, and to be fair I wouldn’t have opted to make it, had it not have been a favourite of my sous chef’s!
I’m not really a team-player when it comes to kitchen experiments, often shoo-ing my guests off when they offer to help as I get flustered with my timings, but this was one was a fun team effort!
Borne out of a taste for something sweet, the ingredients I could get my hands on at post-4pm on a Sunday evening and a non-vegan recipe we’d seen on the BBC Good Food website we began our kitchen experiment which was a delicious success.
I’m not going to lie though, we did have a back-up just in case the first was a failure (it wasn’t) so if you’re also cautious I can recommend Aunt Bessie’s Golden Crumble mix (although it does have palm oil in), although it is no replacement for the real thing!!!
Cream, ice cream or custard usually work. And guess what, you can get dairy and egg-free options of all of them. I’ve listed just some of my favourites for both price and taste below, although in my honest opinion custard just has to be a firm favourite:
- Alpro’s dairy free vanilla custard
- Swedish Glace ice cream – available in various flavours
- Alpro’s single soya cream
- Oatly healthy oat cream
Prep time: 20 mins
Cooking time: 40 mins
Cost: < £3
- 600 grams of bramley apples
- 2 tablespoons of golden caster sugar
- 350 grams of mixed frozen berries
- 1½ teaspoons of cinnamon
- 200 grams of plain flour
- A pinch of salt
- 110 grams of golden caster sugar
- 120 grams of dairy-free butter
- 1 tablespoon of rolled oats
- Preheat the oven to 200°C
- For the filling: Peel and core the apples and slice into 1cm pieces
- Place into an oven proof dish and toss the apples and the frozen berries with the two tablespoons of caster sugar and cinnamon and flat down with hands
- For the crumble: Combine the flour, sugar and salt in a large mixing bowl and slice in the butter
- It’s about to get messy – Using your fingertips rub the dry mixture into the butter until it begins to look like moist breadcrumbs
- Keep shaking the bowl to ensure any bigger bits aren’t missed and come to the surface – I prefer to do this all by hand, but you can pulse in a food processor if you’re a little tight on time
- Add in the rolled oats and combine well
- Pour the crumb mix over the filling to form a centre pile and use a fork to even out
- Press the surface of the crumble mix with the back of a fork to ensure the crumble holds together
- Place in the preheated oven and bake for 35-40 minutes or until the top of the crumble is a golden brown
- Leave to cool for a further 10 minutes before serving
Have any hints, tips or ingredients you think may pair well with this or other recipes? I’m always down for new friends, get in touch.