Vegan Crumble Recipes

VEGAN CRUMBLE RECIPE

Steps:

• In a medium bowl, combine the vegan butter and plain white flour. Using two knives or a pastry cutter, chop up the vegan butter into tiny pieces until evenly distributed throughout the flour.
• Add the rolled oats, sugar, flaky sea salt and cinnamon. Combine again with the pastry cutter until crumbly and sandy textured with some larger lumps of the vegan butter. Set aside.
• Pre-heat the oven to 180c.
• If using stone fruit, remove the stones and slice into bite-size pieces. If using blackberries, give them a wash. If using apples, peel, core and dice them into 2cm cubes.
• In a medium bowl, combine the fruit, sugar, corn starch and lemon juice. Toss and stir to combine until all the fruit is coated.
• Place the fruit and all the juices in a pie dish, casserole dish or deep baking tray.
• Top the fruit with the crumble and place in the oven. Bake for 30 - 40 minutes or until the crumble is golden brown and some juices are bubbling through the surface.
• Remove form the oven and serve with your favourite vegan ice cream.

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.

VEGAN PEACH CRUMBLE

Steps:

• Heat the oven to 375 degrees. In a 2- to 3-quart dish (such as a 10-inch skillet or a 9-by-13-inch dish), toss the peaches with 1/3 cup brown sugar, the lemon juice and 1/2 teaspoon salt.
• In a medium bowl, use your hands to stir together the remaining 1/3 cup brown sugar and 1/2 teaspoon salt with the flour, granulated sugar and lemon zest. Add the almonds and oats, and stir to combine. Add the coconut oil and stir until the mixture holds together when squeezed in your hand.
• Stir the cornstarch into the peaches, then spread into an even layer. Clump some topping in your palm, then break off pieces ranging in size from a walnut to a hazelnut and scatter lightly on top of the peaches. Repeat with the remaining topping. Bake until the crumble is golden brown and the fruit is bubbling in the center, 40 to 45 minutes. If the crumble is browned before the fruit is bubbling, cover with foil. Let sit at least 15 minutes before serving.