Baked Apple & Custard Crumble

It is beginning to cool down here, which on the Gold Coast isn’t very cold compared to the majority of the world. I am very fortunate here – I don’t believe that during the evening I have never experienced anything cooler than 4 degrees (so really I can never complain about the weather :)) Anyway, with this in mind I begin to think of warming desserts for the family and this one is a favourite – which is why I would love to share it with you all.

I used a small baking dish for this recipe (140 x 280) – I have also used a large deep quiche pan with a home made pastry before. It turned it into a delicious custard apple crumble pie! You will need to grease your dish with some coconut oil/vegan butter.

To begin, you will need to place in a small saucepan the following ingredients

  • 6 Medium – Large Apples sliced around 1cm wide (see the picture to your right).
  • 1/4 cup water
  • 1/2- 1 teaspoon grounded nutmeg
  • 1 teaspoon grounded cinnamon
  • 1 tablespoon coconut sugar/rapadura

Bring the mixture to the boil, then simmer until the water is absorbed or until the apples are tender (not too soft – takes me around 15 minutes). You can add a 1/4 cup of raisins or nuts if you like then place the apples aside to cool a little.

Next you will need around a 4 litre saucepan. For the custard place in the saucepan on a medium heat

  • 2 3/4 cup of mylk – I used @oatly

As the mylk warms up whisk in a small bowl

  • 1/4 cup mylk
  • 2 tablespoons maple syrup
  • 3 tablespoons vegan custard powder
  • 2 teaspoons cornflour
  • 1 teaspoon vanilla bean paste

Now slowly poor the custard mixture into the warm mylk on the stove and stir/whisk until your custard thickens up. It will also thicken up as it cools too – so don’t worry about getting it too thick.

Usually takes me 4-5 minutes.

Once your custard as thickened up take it off the heat and let it cool as you make the crumble.

For the crumble place into a bowl the following ingredients

  • 2 cups oats
  • 1/3 cup plain/coconut flour
  • 1/2 cup shredded coconut
  • 3 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 2 – 3 tablespoons water – add more if needed

Mix with a wooden spoon until all combined and resembles a crumble. I often use my hands – I find it easier, add a little more liquid of your choice if needed.

Pre heat your oven to 160 degrees (fan-forced). In your dish layer the cooked apples, then pour over your vegan custard. Followed by the crumble mixture. Place in the oven for around 15-20 minutes until the crumble is a golden brown. Let it rest for around 15 minutes before serving.

If you want to indulge a little more add some vegan cream. This can be kept in the fridge for around a week. Perfect to re heat on those cooler evenings.

I hope you all enjoy this delicious comforting dessert and share it with your loved ones.

Amanda xx

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