A delicious vegan and gluten-free recipe for apple and blackberry crumble using oats as the base for the crumble topping. A favourite autumn British pudding!
Pre-heat the oven to 180°C and grease an oven-proof dish with a little vegan butter or flavourless oil.
Weigh out the topping ingredients into a bowl and mix together, gently rubbing the dry ingredients into the butter so that it is well mixed. Don’t worry too much if there are a few lumps of butter as it will not affect the crumble overall. (You could also do this step in a thermomix by setting it to 20 secs / sp.5 REVERSE)
90 g oats, 50 g almond flour, 60 g arrowroot powder, 75 g dark muscovado sugar, 150 g vegan butter, ½ teaspoon ground cinnamon, pinch of salt
Weigh out the filling ingredients and mix together in a bowl.
2 regular eating apples, 200 g fresh or frozen blackberries, 1 teaspoon dark muscovado sugar, 1 tablespoon water
Pour the filling into the prepared dish and then distribute the crumble mixture over the top. Sprinkle with a little sugar and ground cinnamon.
Put the dish in the oven and bake for 40-45 minutes until the topping is browned and the purple juices from underneath are bubbling up from the sides.
Leave for a few minutes to cool very slightly before you serve.
Notes
Serve with lashings of cream or ice-cream (vegan).
This is a very adaptable recipe and you can substitute the fruits or, use a plain gluten-free flour mix in place of the arrowroot and/or the ground almonds. See blogpost for full notes about the recipe and substitutions.
Do not expect the topping mixture to go into a breadcrumb texture like non-vegan crumble or pastry. The vegan butter or coconut milk both melt too quickly and do not hold together to make the breadcrumb texture. It really doesn't make a difference once it's cooked though since you don't have the gluten from normal wheat flour that is what makes it become tough.