Vegan apple and blackberry crumble
This is my favourite vegan dessert, probably because it takes just 5 minutes to prep. The filling doesn't need to be pre-cooked and I added a healthy twist to the crumble topping by incorporating porridge oats and using half dairy-free butter, half peanut butter for a nutty texture.
Ingredients
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3
pink lady apples, cut into chunks
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150g
fresh blackberries
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1/2 tsp
ground sweet cinnamon
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1/4 tsp
ground nutmeg
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1
orange, zested and juiced
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FOR THE CRUMBLE
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100g
plain flour
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25g
dairy-free butter
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25g
smooth peanut butter
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3 tbsp
maple syrup
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1/2 tsp
vanilla extract
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50g
rolled porridge oats
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1 tbsp
flaked almonds
Directions
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Add the apples and blackberries to a 22cm round pie dish and toss with the cinnamon and nutmeg. Squeeze over the orange juice and mix well.
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In a large bowl, use a knife to mix the plain flour with the butter and peanut butter until you achieve breadcrumb like consistency. Stir in the orange zest, maple syrup, vanilla extract and porridge oats and mix well.
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Scatter the crumble mix over the fruit and bake in a preheated oven at 190C for 30 minutes.
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Remove the dish from the oven and scatter over the flaked almonds. Return to the oven for another 10 minutes or until golden on top and bubbling at the sides.
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Leave for 5 minutes before serving with custard or Greek yoghurt.
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