Stewed plums and tinned apple slices make up the base for this rustic, deliciously autumnal and very easy vegan crumble. The topping is biscuity and crunchy because I hate loose, powdery crumble!
To stew the plums, half them and remove the stone. Put into a pan over a low heat with half a cup of water. Add sugar to taste and pop in a cinnamon stick. Cook gently until it is broken down into a puree consistency. If it is too wet, pour off some of the liquid and reduce down. Don't forget to remove the cinnamon stick!
Put the cooked plums in an oven proof dish and sprinkle over sugar to taste. I also added a tin of unsweetened sliced apples to add a different texture and flavour to the fruit base. You can use any seasonal fruits so it's a good way to use up anything lurking in the fruit bowl!
4 oz wholemeal plain flour
2 oz dairy-free margarine (use butter if you don't need it to be vegan)
2 oz soft brown sugar
1 oz oats
3 tablespoons water
handful of pumpkin seeds
Rub together the fat and flour.
Stir in the oats and sugar.
Mix through the water to make the crumble mix a bit clumpy!
Spread over the prepared fruit.
Sprinkle over seeds.
Cook at GM 5 for 20-25 minutes.
Serve with Swedish Glace dairy free ice-cream for a delicious vegan dessert.