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SALTED CARAMEL APPLE CRUMBLE & CUSTARD

SALTED CARAMEL APPLE CRUMBLE & CUSTARD
SALTED CARAMEL APPLE CRUMBLE & 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 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?

Ingredients
Method

Ingredients

FOR THE TOPPING

  • 1 ripe banana
  • 50g pecans
  • 1 tsp ground cinnamon
  • 1 tbsp rapeseed oil
  • 3 tbsp maple syrup
  • 100g rolled oats
  • 100g wholemeal flour
  • pinch of salt

FOR THE FILLING

  • 100g medjool dates
  • 120ml boiling water
  • 1⁄2 tsp flaky salt
  • 800g apples
  • 2 tbsp maple syrup
  • 2 tbsp water
  • 1 tsp ground cinnamon

FOR THE CUSTARD

  • 2 tbsp cornflour
  • 1 tbsp water
  • 500ml unsweetened plant-based milk
  • small pinch of ground turmeric
  • 1 tbsp maple syrup
  • 2 tsp vanilla extract

Method

  1. 1.

    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 t he 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 spoonfuls 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


    Time to serve | Remove the crumble from the oven and serve immediately with the custard