Ingredients
Fruit Filling
- 1 kg of fruit, fresh or frozen (raspberries usually)
- 2 Tbsp maple syrup
- 2 Tbsp almond meal (optional)
- 1 tsp vanilla extract (optional)
Crumble
- 3/4 cup self raising flour (gf flour works too)
- 1/2 tsp cinnamon, ground
- 80g vegan 'butter'/ table spread
- 1/2 cup brown sugar, firmly packed
- 50g shaved almonds (optional)
Instructions
- Grease oven proof dish (5 cups capacity), pour in frozen or prepared fresh fruit, add sweetener and any optional flavourings and stir through.
- Prepare crumble mixture by mixing everything together (except the almonds) in a large bowl using a pinching action, OR pulse it in a food processor (especially if making a double batch)
- Dress the baking dish generously with the crumble mixture. If using frozen fruit, it can be better to leave the dish to thaw before baking. Sprinkle the shaved almonds over the crumble mixture.
- Cover the dish with aluminium foil, bake for 20 minutes covered and 10 - 20 minutes uncovered or until golden brown and fragrant.
- Serve warm with the vegan custard from the creme brulee recipe... really tasty!
Notes
- So yeah, you can use other fruit, the original recipe called for fresh apples that needed to be pre-coooked, drained etc. We sourced the crumble recipe from an old womens weekly cookbook and used a few vegan lessons to convert it into something epic.
- If you use frozen berries (highly recommend Raspberries, but you do you), then you can essentially make this at the drop of a hat with very little effort, You can use nuttelex vegan and gf table spread, and gluten free flour works really well too.