plum, blackberry and elderberry vegan crumble with annie's vegan custard

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This is a quick and delicious vegan crumble recipe. The fruit can be substituted for any seasonal fruit - apple, strawberries, rhubarb etc. The vegan custard is Annie Woolf’s recipe. She’s a macrobiotic head chef, healer and my soul sister. You wont find her online anywhere but I worked assisting her and she’s wonderful. If you ever have the chance to eat her food and be in her presence you’re very lucky indeed!

For the fruit

Any fruit you like - enough to line the baking tin I used plums, blackberries and elderberries from my garden

Juice of one orange

1 tablespoon brown rice syrup

For the topping (serves 4)

3 tablespoons of ground almonds

1 heaped tablespoon of coconut oil

3 tablespoons of brown sugar

2 tablespoons of chopped nuts (I used almonds and peanuts)

1 tablespoon oats

1 teaspoon cinnamon

3 cardamom pods - cardamom removed from the pod and mashed

1 teaspoon ground ginger

1 tablespoon desiccated coconut

Zest of 1/2 orange

pinch of salt

For Annie’s custard (Serves 4)

500ml Bonsoy soya milk (Bonsoy is one of the only organic soya milks and is unsweetened - lots are processed and made with GMO soya beans so go for the Bonsoy as would avoid most other types of soya milk. It’s super creamy and is key to the custard being delicious!)

1 long fresh vanilla pod (scored down the middle with a sharp knife to vanilla can come out into the custard)

two tablespoons of brown rice syrup

Corn flower to thicken

METHOD

Cut the fruit up (not berries but if you’re using apples/plums/rhubarb etc) and arrange in a baking proof dish

Zest the orange and set the zest aside for topping and squeeze the orange juice over the fruit

Squeeze the brown rice syrup over the fruit

Make the crumble topping - put the oats, ground almonds and coconut oil and rub together

Add the chopped nuts, sugar, desiccated coconut, salt and spices and stir together

Put the crumble topping over the fruit and bake in over for 25-35 mins on 200 until the top is golden and the fruit is starting to bubble

Around 10 mins from the end of cooking make the custard

Put the Bonsoy soya milk in the pan with the scored vanilla pod and brown rice syrup and whisk. Add 2 table spoons of cornflower to a cup with a little water until it forms a thin paste (still liquid) and add bit by but until the custard reaches the thickness you like - I still like it to be a little runny with a nice thickness but it’s up to you :). Taste and add more syrup if you want it sweeter.

Serve and enjoy!

emily barker