Salted Caramel Apple Crumble and Custard
Feast your eyes on this! Honestly, Ian hasn't shut up about this crumble since the first time we made it. But we can't blame him. We reckon it's one of the best vegan crumbles we've ever eaten, AND it's healthy!! The banana helps bind the topping together instead of using butter or other fats, and there's no added sugar whatsoever :D The sweetness is all natural, including in the vegan salted caramel. We actually wouldn't blame you if you get as far as making the caramel and stop there. Cat ate half of it straight out the blender. Oh, and the vegan custard is delicious and super easy too! Come on, who doesn't love an apple crumble? This is a family favourite and a truly wonderful easy plant based desert.
Serves
Ingredients
For the topping
<item-todo-done>1 tbsp rapeseed oil<item-todo-done><item-todo-done>3 tbsp maple syrup<item-todo-done><item-todo-done>1 tsp ground cinnamon<item-todo-done><item-todo-done>1 banana<item-todo-done><item-todo-done>50g pecans<item-todo-done><item-todo-done>100g rolled oats<item-todo-done><item-todo-done>100g wholemeal flour<item-todo-done><item-todo-done> Pinch of salt<item-todo-done>
For the filling
<item-todo-done>1 tsp ground cinnamon<item-todo-done><item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>100g pitted Medjool dates<item-todo-done><item-todo-done>120ml boiling water<item-todo-done><item-todo-done>½ tsp sea salt<item-todo-done><item-todo-done>800g apples<item-todo-done><item-todo-done>2 tbsp water<item-todo-done>
For the custard
<item-todo-done>2 tbsp cornflour<item-todo-done><item-todo-done>1 tbsp water<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>2 tsp vanilla extract<item-todo-done><item-todo-done>500ml unsweetened plant-based milk<item-todo-done><item-todo-done>½ tsp ground turmeric<item-todo-done>
Before you start
Preheat oven to 180°C | Food Processor | Kettle boiled | Large saucepan | 21cm Square Baking dish | Medium Saucepan
First, make the crumble topping
- Peel the banana, put it in a bowl and mash it really well with the back of a fork
- Roughly chop the pecans
- Add the cinnamon, oil and maple syrup and stir to combine
- Add the oats, flour, chopped pecans and salt
- Fold to combine, using your fingers to give a varied texture of large and small pieces
Now, prep the caramel
- Pit the dates, put them in the food processor with the boiling water and salt and pulse until you have a smooth caramel
Now, prep the apples
- Core, peel and thinly slice the apples
- Put the apples in the large saucepan with the maple syrup and toss to coat
- Add the water and cinnamon, put it on the hob over a medium heat and simmer for 8–10 minutes, stirring occasionally to help the apples soften evenly
- Add the caramel to the pan and fold it into the apples
Build the crumble
- Pour the apple filling into the baking dish, sprinkle over the crumble topping (you may have a couple of spoonful's of crumble left over), put the dish in the oven and bake for 25 minutes until the crumble is crispy and golden
While the crumble is baking, make the custard
- Put cornflour and water in a small jug and stir to form a slurry
- Add half the milk and the turmeric to the jug and stir to combine
- Warm the remaining milk in the medium saucepan over a medium heat, stirring continuously until it reaches a gentle simmer
- Add the maple syrup and vanilla extract to the pan and stir to combine
- Gently pour the rest of the milk into the pan, whisking constantly, and cook for 5–7 minutes until the custard is thick and smooth
- Take the pan off the heat and pour the custard into a heatproof serving jug
- Remove the crumble from the oven and serve immediately with the custard