A good fruit crumble with custard is one of England’s favourite comfort food puddings. Make with a palm-oil-free vegan butter and organic fruits (conventional apples are sprayed with shellac). Apple Crumble (The Veg Space) serves 8, but keeps a few days in the fridge.
Keep recipes away from pets due to fruit pips/seeds (contain cyanide) and spices (nutmeg/mace). Read food safety for people & pets.
It’s always best to buy organic apples in stores, because conventional ones are usually sprayed in shellac (dead insects) to make them waxy. Try to buy apples locally, to help support our local orchards, rather than ones shipped in from abroad. If you’re fortunate, you may even live near a community orchard, where you can pick apples for free, if you don’t have your own garden apple tree!
Apple Berry Crumble (So Vegan) uses Bramley apples for a sweet texture. Also try this apple blueberry crumble (Michaela’s recipes are simple but always work!)
apple crisp with oat-pecan topping
This recipe for apple crisp (Rainbow Plant Life) is an American blogger’s version of our ‘apple crumble’ but rather than white flour and sugar for the topping, it uses a heart-healthy oaty topping, made crunchy with pecan nuts (high in protein and calcium). The recipe uses vegan butter.
This is a great recipe to use up leftover apples, as you can mix-and-match the flavours. Try Honeycrisp with Granny Smith, Pink Lady with Golden Delicious or Braeburn with Jonagold. If your apples need sweetening, then just a little extra brown sugar or maple syrup. You can make this nut-free by simply skipping them and adding a few more oats.
If you live in a small household, you can freeze this crisp for up to 3 months, then just thaw in the fridge overnight, before reheating thoroughly. Serve with vegan custard, ice-cream or cream.
a 5-ingredient (vegan) fruit crumble recipe
This 5-ingredient vegan fruit crumble recipe (Jessica in the Kitchen) is so simple to make, and you can interchange it with other fruits (like raspberries, blackberries, blueberries or rhubarb). It uses vegan butter (with no palm oil) along with flour, oats and sugar and fresh or frozen fruits. The secret to this crumble is to let the dish cool for 10 minutes after cooking. This will allow the liquid ingredients and fruit to develop into a thick syrup. Serve with vegan cream, custard or ice-cream. Pure childhood nostalgic comfort food!
