Crumble with Coconom coconut sugar and Frills ice cream
After a tough start to the week at a vigil for animals, I felt the need to try and lighten my mood and eat some cruelty-free comfort food. What better way to do this than bake with my daughter and share this super tasty crumble recipe to show how amazing and tasty plant-based food can be.
I picked up some Coconom coconut sugar a few weeks ago not knowing what to do with it – I have not used it before. I’m pleased I did; the smell and taste are divine, a slight caramelised burnt sugar taste, and just perfect for a fruit crumble. You can of course swap it for granulated sugar but I recommend using this. For a butter swap I use Trex. Both these replacement ingredients are widely available in supermarkets.
- 120g plain flour
- 60g coconut sugar
- 60g Trex, room temp and cut in to 2cm chunks
- 30g Trex
- 30g coconut sugar
- 300g apples, pears or quince (hard fruit) peeled and cored into 2cm cubes
- 100g soft fruit (I used 50g each of blackberries and plums, but you can mix and match similar soft fruit, such as strawberries or raspberries, to make up 100g)
- Pinch of ground cinnamon (optional)
- ½ teaspoon vanilla extract (optional)
Heat your oven to 200c. Place the crumble topping ingredients into a large bowl and rub together with your fingertips until you have a breadcrumb texture – don’t overwork. Spread the breadcrumb-like mix on to a baking sheet and bake for 10-15 mins. Pre-cooking the topping gives an extra nice crunch.
For the fruit mix – heat the Trex and sugar over a medium heat until melted and mix well – around 2-3 minutes. Stir in the hard fruits for 3 more minutes, then add the soft fruits and cinnamon for another 3 minutes, stirring well and covering all the fruit in the sugar mix. Remove the pan from the heat and cover. Remove the crumble mix from the oven and start to assemble the crumble by adding the fruit mix into a oven-proof dish, then evenly covering the fruit with your crumble mix .You can sprinkle an extra tablespoon of sugar on the top, and bake for 10 mins. Serve with non-dairy ice cream such as Frills or Almond Dream, or Coconut Collaborative. Check out your supermarkets ‘free from’ sections.