It came to my attention over the weekend that this week was in fact Bramley Apple Week! Obviously this was an opportunity to make my favourite dessert, a buttery and spicy apple crumble. It also inspired me to find out a bit more about Britain’s favourite cooking apple.
I grew up with the phrase “an apple a day keeps the doctor away” which I used to take literally. Now I know there are plenty of other factors in keeping good health. Apples are well known for their health benefits though and are full of vitamin C and fibre! Does this make my favourite pudding any less virtuous? I don’t think so!
I actually used frozen apples for this recipe. I’d never used them before so I was apprehensive but they worked fantastically! These only cost £1 from Ocado and they saved us the peeling and chopping that usually comes with an apple dessert. I also decided to make two smaller crumbles rather than a normal family sized one. Me and my boyfriend like slightly different flavours in our apples so this was perfect!
First I split the frozen apples between the two dishes and we both added our own flavourings. We both used maple syrup then I added mostly vanilla to mine and Steven added mostly cinnamon to his. Then it was just a case of whacking the crumble on the top and putting them in the oven for 20 minutes!
A gorgeous, comforting dessert in half an hour and a perfect way to celebrate Bramley Apple Week.
One packet of frozen apples or 4-5 fresh apples
2 cups of gluten free plain flour
1 cup of vegan margarine (I used Pure Sunflower)
1 cup of sugar
Cinnamon to taste (around 1/2 tsp)
Chopped nuts (optional)
1 tbsp maple syrup (for each pie)
1) Split the apple slices between the dishes and add 1 tbsp maple syrup and cinnamon/vanilla to taste. Give a mix to coat all of the slices.
2) Add the margarine and flour to a bowl and crumble together with your fingers until it looks like breadcrumbs. Mix in the sugar with a wooden spoon.
3) Cover the apple mixture with the crumble mixture and sprinkle with cinnamon/vanilla sugar and chopped nuts.
4) Place in the oven at 180 degrees for 20 minutes or until the apples are bubbling and the top is golden
5) Enjoy while warm!
Welcome to this week’s Sunday Seven! Unfortunately I didn’t post last Sunday as I was in Blackpool for the Northern Vegan Festival so the following blogs are from the last fortnight. As always please let me know if I’ve missed anything good!
My favourite dessert flavour has always been banoffee pie and Veg Hot Pot finally made my gluten free and vegan dream come true! This simple recipe uses digestive biscuits for the base, dates and almond milk for the caramel and coconut cream for the topping. I’ll be trying it soon!
Kale Crusaders have been creating some cute cartoons based on vegan versions of classic foods. I loved this because chickpea omelettes are one of my favourites!
I’m loving all of the vegan versions of classic comfort foods this year! Plant Base Living made this gorgeous looking green bean casserole using their own recipe for cream of mushroom soup. This will be making an appearance in my kitchen over winter.
I love a good crumble and this one is full of delicious berries. The topping also happens to be oat free and gluten free! I’d kill for a bowl of this right now from It’s Got Vegan In It.
Veganism has no limits anymore. Fancy an Egg McMuffin? Look no further than Alien on Toast who made their own version using violife cheese, vegan bacon and a chickpea pancake!
Iron is always one of the first questions that meat eaters ask us isn’t it? Glue and Glitter put together this really useful guide so you can ensure your iron intake is perfect.
Weird! Why Aren’t You Vegan? have been doing a series of posts about how meat eaters and vegans can get on better. We all know the sticky situations we can get into with non-vegan friends and this post made me giggle because it’s so true! She combats the meat eater line “I don’t like vegetables” in this post but the rest of the blog is well worth a look too!
So we are entering our final week of Vegan Mofo. Let’s finish with a bang 🙂
I hope you all had a brilliant Christmas and a wonderful start to the New Year! As you would expect, I indulged in some new recipes over Christmas. My Christmas cake this year was a gluten free and vegan fruit cake which I decorated in a pink and purple theme for a change. It wasn’t a traditional Christmas cake as it didn’t have any alcohol in it and was very much a moist ginger cake with mixed fruit inside. I love marzipan but only ever eat it at Christmas so there was a thick layer underneath the icing!
One of the most common questions I get when people find out I’m vegan is “what do you eat for Christmas dinner?” Many vegans are fans of a traditional nut roast or a meat substitute for their dinners but I fancied something different this year. I had a roasted butternut squash which was stuffed with mushrooms and chestnuts and tasted deliciously festive. It was served with the traditional roasted potatoes, carrots and parsnips and some sprouts. Unfortunately I missed out on buying a gluten free Christmas pudding so I had the slightly less traditional dessert of strawberry and ginger crumble. It tasted much nicer than any Christmas pudding would have!
What were your favourite foods over Christmas? Do you stick with the traditional menu or try to experiment a bit more?
This is my first “create” recipe for Meatless Mondays from A-Z! The challenge set by Better With Veggies this week was to create a recipe involving blueberries. Here’s my offering:
I found two punnets of blueberries in the clearance section of the supermarket this week and snapped them up. One of the packets was a value packet with extra tiny blueberries and the other packet had more juicy offerings. I debated long and hard about what to do with them and wondered about a way to combine them with the overripe bananas on my vegetable rack. I had vague thoughts of blueberry and banana muffins – something I have to do at some point! I also had some rhubarb in the freezer though and that’s just screaming to be made into a crumble. That was when this recipe was born.
The fruit section is blueberries and rhubarb and the crumble is a healthy mixture of bananas, gluten free flour and nuts. It’s perfect for a hearty dessert but I enjoyed it for breakfast (very much so!)
Blueberry and Rhubarb with Banana Bread Crumble Topping
Fruit Layer Ingredients:
1 cup of frozen rhubarb
2 cups of fresh blueberries
1/2 cup of water
1 tbsp maple syrup
2 tsp cornflour (dissolved in water)
Add the rhubarb, blueberries, water and syrup to a pan and cook on a medium heat for 10 minutes. Add the cornflour and water mixture and cook for another 2 minutes, stirring constantly. Stand until cool.
2 overripe bananas
2 cups of gluten free flour
1 cup desiccated coconut
1/2 cup chopped nuts
1/2 cup flaked almonds
1 tsp mixed spice
3 tsp maple syrup
1/2 cup milk
In a bowl mash the 2 bananas with a fork (use a splash of milk if needed). Add the flour, coconut, nuts, almonds, mixed spice and milk. Crumble together using your fingers. It will bind together more than a traditional crumble as it is part banana bread like!
Layer the crumble on top of the fruit and press down. Cook at 180 degrees C for 35 minutes or until the crumble is golden brown and the fruit mixture bubbles over the sides.
Enjoy! I had this plain but it would be amazing with some alpro custard, cream or vegan ice cream!
What would you do with 2 punnets of blueberries?