Here is my Recipe: Vegan Apple, Sultana and Ginger Crumble. Instead of butter, I’ve used coconut oil. It gives the crumble a slight coconut flavour and a lovely creamy texture. The apples are from a neighbour’s tree, abundant this year with a heavy crop. They are sweet, eating apples but Bramley cooking apples would be good in this recipe too.
Both butter and coconut oil are high in saturated fat. However, research has shown that swapping coconut oil for butter increases the level of HDL, the ‘good’ form of cholesterol. Butter increases the level of LDL, ‘bad’ cholesterol.
It’s important that you use raw virgin coconut oil. If it comes in a bottle and is liquid, it will have other oils added and won’t be pure coconut oil.
So here it is, my recipe for a delicious Autumn desserts
Recipe: Vegan Apple, Sultana and Ginger Crumble
Ingredients
- Raw virgin coconut oil (100 grams)
- Porridge oats (75 grams)
- Self raising flour (150 grams)
- Light muscovado sugar (40 grams)
- Eating apples (6)
- Sultanas (50 grams)
- Ground ginger (a good sprinkling)
- Golden caster sugar (a small handful)
- Cold water (sprinkled on top of crumble)
Method
Crumble
1. Put the coconut oil, oats and flour into a mixing bowl
2. With cold hands, crumble with fingers until it becomes fine in texture
3. Peel, core and slice the apples and place into an overproof dish
4. Add the sultanas, ginger and sugar
5. Tip the crumble mixture onto the apple mixture and press down firmly
6. Sprinkle the top with a little cold water – this will give the crumble a nice crunchiness
7. Set the oven to 190 degrees C (375 degrees F, gas mark 5)
7. When the oven has reached the temperature, put the crumble in on the middle shelf
8. Cook for 50 mins – 1 hour until it looks golden and ready to eat
If you would like to see my other crumble recipe, you can find it at Rhubarb Crumble – how to prepare