Vegan apple crumble
This vegan apple crumble is dairy-free but you won’t miss the butter: juicy raisins add a burst of sweetness to the soft apple filling, and pecan nuts make the topping extra crunchy.
Each serving provides 322 kcal, 3.5g protein, 52g carbohydrates (of which 36g sugars), 10g fat (of which 1.5g saturates), 4g fibre and 0.2g salt.
Ingredients
For the filling
- 1kg/2lb 4oz Bramley apples, peeled, cored and cut into small cubes
- ½ lemon, juice only
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 80g/2¾oz light brown sugar
- 2 tbsp plain flour
- 70²µ/2½´Ç³ú raisins
For the crumble topping
- 50²µ/1¾´Ç³ú pecan nuts, roughly chopped
- 100²µ/3½´Ç³ú plain flour
- 50²µ/1¾´Ç³ú rolled oats
- 80g/2¾oz light brown sugar
- 80g/2¾oz vegan margarine, cut into small cubes
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Put the apples in a 24cm/9½in square baking dish and add the lemon juice, cinnamon, ginger, sugar, flour and 100ml/3½fl oz water. Stir, then bake for 15 minutes.
Meanwhile, make the crumble topping. Put all the ingredients into a mixing bowl. Using your fingertips, rub the margarine into the dry ingredients until the mixture looks like breadcrumbs.
Stir the raisins into the cooked apples and sprinkle the crumble mixture all over the top. Bake for 30 minutes, or until the apples are totally soft.
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