There’s definitely something comforting about warm apples smothered in buttery, crisp, golden crumbs topped with heaps of hot custard. It takes me back to the days when I lived at home and my mum would make apple crumble- man was that awful!
Those tough, fibrous bits of peel, the soggy crumb, the sugar-lacking apples of which there were always too many in comparison the carb-rich crumble topping. As an adult, I knew I had to improve that terrible recipe which my mum had used for so many years- sorry mum (I really hope she never read this!).
While I was on the apple crumble case, I thought I’d just pimp it up here and there by adding some caramel, some sugar and spice and all things nice (apparently what all little girls are made of if you know your nursery rhymes).
Ingredients for filling:
- 4 apples sliced and cored
- 100g sugar
- 30g coconut oil
- 200ml plant milk
- 1tsp vanilla extract
- ½ tsp ground cinnamon
Ingredients for crumble topping:
- 180g oat flour
- 60g whole oats
- 80g caster sugar
- 100g vegan spread/butter
- Melt the sugar in the coconut oil.
- Stir in the milk, vanilla extract and cinnamon and continue to heat for a further 5-10 minutes.
- Add the apples and allow them to cook in the caramel sauce for 10 minutes on a low heat.
- In the mean time, combine all crumble topping ingredients together.
- Pour the apples into a deep baking dish and sprinkle the crumble topping over them.
- Bake for 35 minutes or until the top browns.
Serve with cream or custard and get someone to hug you at the same time, it feels amazing!