This is such an easy recipe to make and it only needs 4 ingredients!! Funnily enough this was popular during World War 2 due to rationing & limited ingredients. A thing we can relate to a bit more now due to the corona virus with lockdown measures & social isolation – limited shopping trips & people relying on deliveries.
Apple crumble is a timeless british classic and you’re getting one of your 5 a day! Cooking can be sentimental and go back full circle in a way – I have early memories of my grandmother Nanny Harrington making the best Rhubarb & Apple crumble. It’s a real comfort food.
That’s the thing I enjoy about preparing vegan food it’s mostly just traditional old school cooking with a twist – butter is easily replaced with vegan spread; I used Flora for this one.
Also you can use any stewed fruit if you don’t have apples.
The filling
575g Cooking apples (3 medium apples), peeled, cored and sliced.
2 tbsp golden caster sugar (I ran out of caster sugar so used Demerara sugar – brown sugar)
The topping
175g plain flour. (I replaced 50g flour with porridge oats for a more crumbly topping, this is optional)
110g golden caster sugar
110g Vegetable/ vegan spread
Method
• Heat the oven to 190C/170 fan/gas 5.
• Toss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a baking dish.
• Put the Apple mixture in the oven to pre-bake/ soften for 10 mins.
• Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.
• Slice in 110g vegan spread and rub it in with your fingertips until the mixture looks like moist breadcrumbs.
• Pour the crumb mix evenly over the part-cooked apples.
• Set on a baking tray and put in the preheated oven for 30/35 minutes until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.
• Delicious served with vegan ice cream or custard.
My boys polished off the whole crumble!!
