Make the most of seasonal apples and juicy blackberries with this delicious vegan crumble. Topped with golden oats and warming cinnamon, it’s a comforting, autumnal classic.
Ingredients
For the fruit
- 5–6 eating apples, peeled, cored and cut into chunks
- 250g fresh or frozen blackberries
- 50g light brown sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
For the crumble topping
- 100g plain flour
- 75g rolled oats
- 100g dairy-free butter, chilled and cut into cubes
- 75g light brown sugar
- ½ tsp ground cinnamon
- Pinch of salt
Method
- Preheat the oven to 180°C (160°C fan) / Gas Mark 4.
- Prepare the fruit. Add the apples and blackberries to a baking dish. Sprinkle over the sugar, cinnamon and lemon juice, then gently toss to combine.
- Make the crumble topping. Add the flour, oats, sugar, cinnamon and salt to a bowl. Rub in the chilled dairy-free butter with your fingertips until the mixture resembles coarse breadcrumbs, leaving a few larger pieces for extra crunch.
- Assemble. Scatter the crumble topping evenly over the fruit.
- Bake for 35–40 minutes, until the fruit is bubbling and the topping is golden and crisp.
- Serve warm with vegan custard, dairy-free vanilla ice cream or plant-based cream.
Add an autumnal twist
For an extra seasonal touch, add a handful of chopped hazelnuts or walnuts to the crumble topping.
