Frosty days and dark evenings call for custard. Sweet, vanilla-infused, hot custard. In case you missed it, Oatly are selling a new vegan custard in the UK and what makes one of the very best custard accompaniments? Why a crumble.
I love a crumble and this was my first attempt at a vegan one. The walnut, rosemary and lemon offset the apples and pears beautifully and I can confirm that Oatly’s custard is lovely.
So here’s how to make an apple and pear crumble. And yes I give you permission to say “apples and pears” and as much Cockney Rhyming Slang as you can muster whilst making this pudding. Me old china.
500g apples. Peeled, cored and chopped into large chunks
500g pears. Peeled, cored and chopped into large chunks.
The zest of one lemon and the juice of half a lemon
2 tbsp light muscovado sugar
A sprig of rosemary
175g wholemeal flour
85g vegan spread/butter – I used Waitrose Avocado spread
85g muscovado sugar
Oatly custard/Alpro cream/Dairy-free ice cream to serve
a\ Preheat the oven to 190c/170c fan/ gas mark 5.
b\ Put the chopped apples, lemon zest, rosemary and sugar in a saucepan, along with the lemon juice and cook gently for about 4 minutes.
c\ Add the pears to the pan and cook for around 3 more minutes, until the fruit is slightly soft.
d\ Spoon the fruits and juice into an oven-proof dish and flatten slightly.
e\ To make the crumble finely blitz half the walnuts in a food processor until they’re very finely chopped. In the food processor or in a bowl add the flour, sugar and non-dairy butter to the chopped walnuts and mix into a crumble – as coarse or fine as you like.
f\ Roughly break the remaining walnuts with your hands and stir through the crumble.
g\ Scatter the crumble mix onto the fruits and bake for around 20- 25 minutes. Enjoy.
Seeing as I like you, dear reader so very much, I thought I’d share a picture of my beautiful one-eyed rescue cats, Betty and Chester:
And in fact, another. Here’s Chester sitting ON a Christmas present.
Why? We’ll never know. Merry Christmas yo.