Ingredients
FRUIT FILLING
· 3 medium pears, cored & sliced (peeling optional)
· 3 medium apples, cored & sliced (peeling optional)
OR swap with your favourite fruits
· ¼ cup sultanas
· 1 Tbsp lemon juice
· 1 tsp cinnamon powder
· ½ tsp ginger powder
· 1 Tbsp cornflour mixed with 2 Tbsp of cold water
· 2 Tbsp water
CRUMBLE TOPPING
· 1 cup rolled oats (or quinoa flakes for GF version)
· ½ cup almond meal
· ½ cup walnuts, roughly chopped
· 2 Tbsp pumpkin seeds
· 2 Tbsp shredded coconut (optional)
· 2 Tbsp maple syrup
· 2 Tbsp olive or avocado oil
· 1–2 Tbsp water
· 1 tsp ground cinnamon
· Pinch of salt
CREAMY CUSTARD
· 1 ½ cups unsweetened soy (or preferred) milk, calcium fortified
· 1 Tbsp maple syrup, or to taste
· 1 ½ Tbsp cornflour
· ½ tsp vanilla extract (optional)
· Tiny pinch of turmeric (optional)
Method
CRUMBLE
1. Preheat oven to 180°C (160°C fan-forced).
Lightly oil a medium (1.8–2 l) baking dish.
Mix apples, pears, sultanas, lemon juice, 2 Tbsp water, cinnamon and ginger in a saucepan.
Cook over low-medium heat for 5–8 minutes, stirring gently, until the fruit begins to soften.
Add cornflour mix, stir well & transfer to baking dish.
2. Combine dry crumble ingredients in a bowl. Stir in maple syrup and oil. Add 1 Tbsp water and mix until loose clusters form. Add more water if needed. Scatter mixture loosely over the fruit, press down lightly.
3. Bake for approx. 30 mins, until topping is golden
and fruit is bubbling around edges. If topping browns too quickly, cover loosely with foil. Rest while making custard.
CUSTARD
Stir cornflour into ½ cup of cold soy milk until smooth.
Warm remaining soy milk with maple syrup & optional turmeric in a saucepan over low-medium heat,
gradually stirring in the cornflour mixture.
Continue stirring over low–medium heat until custard thickens and reaches a gentle simmer.
Cook for another 1–2 minutes, stirring continuously.
Remove from heat and stir in optional vanilla.
Serve crumble warm with the custard