Brunch Crumble
The ingredients of this nostalgic pudding lend themselves so nicely to a brunch recipe, with fruit and oats playing the starring roles. Paired alongside cold soy yogurt for a perfect contrast, the buttery caramel, crispy crumble topping is so delicious! I think this recipe is wonderful served hot, warm or cold.
SERVES 10
Ingredients:
- 14 oz. cooking apples
- 1 oz. vegan butter
- 7 oz. blackberries
- 2 tsp. cinnamon
- 3 tbsp. maple syrup
- Cold soy yogurt to serve
Topping:
- 7 oz. porridge oats
- 3½ oz. vegan butter, softened
- 3½ oz. raw cane/turbinado sugar
- Pinch of salt
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Instructions:
- Start by peeling, coring and chopping the apples into ½ in. cubes.
- Place a large saucepan over a medium heat and add 1 oz. of vegan butter. Once bubbling, add the apples and sauté for 10 minutes, stirring often until the apples have softened.
- Add the blackberries, half the cinnamon, the maple syrup and 3 tbsp. of water. Mix together and let simmer for around 15 minutes till the sauce has thickened.
- Whilst the compote cooks, make the crumble topping. Place the oats, 3½ oz. vegan butter, sugar, remaining cinnamon and a pinch of salt in a bowl and mix together.
- Preheat the oven to 400°F.
- Pour the compote into an ovenproof dish and top with the crumble. Place in the oven for 20 minutes until the top is caramelized and compote bubbling.
- Remove from the oven and let rest for 5 minutes before serving with a big spoonful of soy yogurt.
