This old-fashioned dessert summons memories of a childhood spent in the kitchen smelling sweet cooking apples. This wholesome, vegan wholefood crumble is full of delicious apples and tender rhubarb and takes you to a divinely sweet place without the guilt.
Serves: 2
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 apples, core removed, chopped into bite-size pieces (skin on)
- 2 rhubarb sticks, cut into 5cm lengths
- 500g strawberries, leaves removed & cut in half
- 3 tbsp maple syrup
- Granola
- Makes: 4 cups
- 400g organic raw muesli (GF, if required)
- 1 cup organic apple puree
- ½ tsp vanilla essence
- 1 tsp cinnamon powder
- Turmeric Custard
- ½ tbsp cornflour
- 1 cup plant-based milk
- ¼ tsp vanilla paste
- 1 tbsp maple syrup
- Pinch turmeric powder
- 1 tbsp desiccated coconut, to serve (optional)
Method
- Preheat the oven to 180°C and line 2 baking trays with baking paper.
- Place the apple, rhubarb, strawberries and maple syrup into a saucepan, cover with a lid and cook on a low heat until the rhubarb and apple are soft.
- Place all the granola ingredients in a large bowl and mix well. Spread the mixture evenly over both trays. Place the trays in the oven and cook for 10 mins.
- Remove the trays from the oven, give the mixture on each tray a good stir, then place back in the oven and cook for a further 10 mins. Remove from the oven and set aside to cool (the granola will go crunchy when cooled).
- To make the turmeric custard, in a glass, mix the cornflour with 2 tbsp of water to make a slurry.
- Place a saucepan on a high heat. Add the milk, vanilla paste, maple syrup and the turmeric and bring to a simmer. Add the cornflour slurry and stir continuously until the milk boils and thickens. Then simmer for 3 mins, stirring continuously.
- Place the cooked apple mixture into bowls and top with the granola, sprinkle with desiccated coconut and serve with the turmeric custard.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
