Apple, Raisin & Blueberry Pots

img_9691I think the majority of my recipes are healthier vegan, or vegetarian versions of my childhood and this recipe is no different: apple, raisin and blueberry crumble.If you are a Brit and had school dinners at primary school, then I’m sure you’d have had some sort of crumble along with custard, as your ‘afters’ too. I loved it. Which is why I decided to make some myself.Processed with Snapseed.

The apples I used are just standard apples from the store. Although, I can’t wait until the autumn when I can get some fresh cooking apples from my aunties next-door neighbour, to bake with. The crumble topping was taken from my vegetarian protein peach crumble squares here and modified to make it vegan.

Ingredients 

  • 4 Medium Apples
  • 1/4 Cup Raisins
  • 1 Cup Blueberries
  • 1 Cup Rolled Oats
  • 1/2 Cup Coconut Flour
  • 30g Vegan Butter (koko dairy free spread)
  • 1/2 Cup Sweetener
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Cinnamon

Directions 

Pre-heat oven to 170c (fan assisted)

Blend half of the rolled oats in a food processor, to form a flour/powder, then add the oat flour, coconut flour, cinnamon and sweetener into a bowl and whisk together to remove any lumps.

Next, peel, core and finally chop the apples into small chunks, before placing them into ramekins or an oven dish; along with the raisins and blueberries.

Add 1/4 cup of water to the fruit, cover the dish with foil and place into the oven for 40 minutes.

When the fruit has cooked, drizzle with the maple syrup and add the crumble topping, be sure to push the crumble on to the fruit with a spoon or your hands and then pop back into the oven for a further 10 minutes, or until the crumble has browned.

Now all that’s left is to serve with some vegan custard or coconut cream. You can even switch out the apples, blueberries and raisins for some summer berries or whatever your little heart desires.

For more vegan ideas follow me on Instagram

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