Vegan Apple Berry Crumble Food

VEGAN APPLE BERRY CRUMBLE

Steps:

• Preheat the oven to 180°C fan. Place the apples, raspberries and blueberries in a deep, heavy-based saucepan. Add the sugar, cinnamon, lemon juice and water and mix together gently to combine. Add the flour and then cook over a low heat for 5 minutes to soften slightly, stirring occasionally and taking care not to break up the fruit. For the crumble, sift the flour, cinnamon and salt into a large bowl, then add the ground almonds, oats and sugar and mix to combine. Add the butter and rub in with your fingertips until light and breadcrumb-like in texture. Try not to overwork the mixture or the cooked crumble will be heavy. Spoon the cooked apples and berries into the baking dish, then cover with the crumble mixture. Bake in the oven for about 40 minutes until the filling is bubbling and the topping is golden brown. Keep an eye on it during cooking to make sure it doesn't burn. Remove from the oven and serve with vegan vanilla ice cream or custard.

VEGAN APPLE CRUMBLE

Steps:

• Heat the oven to 190C/170 fan/gas 5. Toss the apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand.
• For the crumble topping, mix the flour and sugar in a bowl with a good pinch of salt. Rub the dairy-free spread in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface - rub these in too.
• Pour the crumble mix over the apples to form a pile in the centre, then use a fork to even out. Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish. Sprinkle the oats and demerara sugar over evenly.
• Place on a baking tray and put in the oven for 35-40 mins, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 mins before serving.