Apple and Berry Crumble Delight

Yum, yum, yum yum..this was so delicious!!


You need

(serves 4 – preparation time 15 minutes plus making the custard – cooking time 40 minutes)

  • 50 g dairy free margarine
  • 4 apples – peeled, quartered, cored & cut into chunks
  • 300 g – such as blackberries or blueberries
  • 3 tbsp clear honey
  • 1 recipe quantity custard – (recipe at bottom of page) (optional)

Crumble Topping

  • 150 g rice flour
  • 2 tbsp maize flour
  • 2 heaped tbsp gram flour
  • 75 g fruit / castor sugar
  • 100g chilled dairy free margarine – cut into small cubes

How to

Preheat the oven to 180 degrees. Heat the dairy free margarine in a large saucepan over medium heat until melted. Add the apples to the melted margarine and cook, stirring occasionally for another 5 minutes.  Meanwhile, make the crumble topping. Sift the flours into a food processor, add the sugar and blend together.  Add the dairy free margarine and blend until the mixture resembles fine breadcrumbs. I noticed when making the crumble topping that the recipe amount gives too little. I made another half recipe and added together it was enough. Spoon the fruit mixture into a baking dish and crumble the topping over, making sure all the fruit is covered. Bake for 20 / 25 minutes until browned on top. Remove from oven, let the pie cool a while and serve with custard. If the pie is served immediately it’ll fall apart.


How to

(makes about 500ml – preparation time 5 minutes – cooking time 20 minutes)

  • 500 ml soya milk
  • 1 tbsp corn flour
  • 5 large egg yolks
  • 100g fruit / castor sugar
  • 1 tsp vanilla extract

Heat the soya milk in a heavy based saucepan over low heat until almost boiling. While the soya milk is warming, mix the cornflour and 2 tbsp water together in a bowl to form a smooth paste. Add the egg yolks and sugar and whisk until the mixture thickens. Gradually add the warm milk and stir well until smooth. Pour the mixture into a clean saucepan, add the vanilla extract and cook over a low heat, stirring frequently, for 10 – 15 minutes until it forms a thick custard. Be careful not to overheat or the custard may curdle, if it does, beat with a whisk until smooth.



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