Christmas Crumble
Posted on December 4, 2016 by The Gourmet Vegan - No Comments
Christmas Crumble
One of the things I love about Christmas is playing around with everyday recipes and adapting them by adding a little bit if sparkle. This festive crumble is a wonderful example of how simple dishes can be taken up a level to create amazing dishes that will have your friends and family feeling happy at the table. A delicious blend of apple, cranberries, mince meat and custard topped with a sweet, light crumble. Enjoy.
 60 Minutes |
 Serves 4 |
 ? kcal per serving |
INGREDIENTS
Crumble Filling
300 g fresh cranberries
125 g ( 1 cup ) caster sugar
240 ml ( 1 cup ) water
5 tablespoons vegan mincemeat ( the kind used for making mince pies )
3 large cooking apples, peeled and chopped into large slices.
2 tablespoons brown sugar
Seeds from 1 large pomegranate
400 ml ( 14 fl oz ) prepared vegan custard ( I use Alpro )
1 teaspoon ground mixed spice
Crumble Mix
225 g ( 8 oz ) plain flour
110 g ( 4.5 oz ) vegan margarine, I use Vitalite
50 g ( 2 oz ) caster sugar
METHOD
Preheat the oven to 190 degrees Celsius ( 375 F ) Gas Mark 5.
Begin by preparing the cranberries.
1 In a saucepan, add the cranberries along with the cup of sugar and cup of water. Bring to a gentle simmer and cook for 5-6 minutes until the cranberries have burst and the juices have started to release.
2 Stir in the 5 tablespoons of vegan mincemeat, mix well and remove from the heat. Set aside.
Now prepare the crumble mix.
3 In a large bowl, add the flour, margarine and sugar. Using your fingers and the palm of your hand, run gently together until the mixture resembles very fine breadcrumbs. Put to one side and begin assembling the crumble.
4 Place the apple slices in the bottom of a deep, medium sized casserole dish.
5 Next, sprinkle over half of the pomegranate seeds and top with the cranberry and mincemeat mixture.
6 Pour over the custard, making sure that the custard covers the rest of the ingredients evenly.
7 Lastly, top with the crumble mixture.
8 Place in the centre of the oven and cook for 40-45 minutes until golden brown on top.
9 Sprinkle over the toasted almonds and the remaining pomegranate seeds and serve with a jug of vegan single cream, such as Alpro.
RECIPE NOTES
RECIPE TIPS
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