Archive for May 28, 2010
Friday Feast: Vegan Apple Crumble
Lately, I’ve been on a bit of a muffin kick. This isn’t a muffin recipe though – I’m still working on those. Don’t get all impatient-like, the recipes will come. But right now, this is an apple crumble recipe. It’s good stuff. I tweaked an apple crumble recipe I’ve been making since I was 13, took some inspiration from a berry cobbler that Yankee Elv makes, and ta-da! Vegan dessert-y goodness. I first made this about a month ago.
I made up some soy custard to go with it. I just followed the instructions on my Poppy custard powder box, but added extra custard powder as soy custard seems to thicken up a bit less than dairy custard. It turned out beautifully. For those of you who can’t find custard powder, you could probably just use cornstarch (cornflour) with some vanilla flavouring and yellow colouring. The only other ingredients are non-dairy milk and a spoonful of sugar.
Yankee Elv asked me to make this again the next week. She’s a bit obsessed with it now. But it really does taste so good…
Apple Crumble
Apple crumble with home-made soy custard. It's a dreadful photo, sorry - it was night time so I had to use flash and it's very glary.
Ingredients
**filling**
- 800g tin pie apples (or equivalent fresh apples – I work full time, so I’ve no time to stew apples. I have to make do with recycling the tin)
- 2 tabs white sugar (I use low GI cane sugar)
- 1/2 tsp ground cinnamon
**topping**
- 1/2 cup brown sugar, packed
- Heaped 1/4 cup vegan margarine, softened and in small pieces
- 1 1/4 cup rolled oats
- 1/2 cup plain flour
- 1/2 cup unsweetened desiccated coconut
Method
- Preheat oven to 180°C (350°F).
- Combine filling ingredients in a pie dish.
- Combine topping ingredients, except margarine, in a bowl.
- Rub in margarine until combined.
- Cover filling with topping.
- Bake for approx. 30 mins, or until topping is starting to brown and get crunchy.
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