- 200g organic spelt flour
- 150 g raw cane sugar
- 150 g Alsan margarine
- regional hazelnuts, freshly and coarsely ground
- 8-10 sour apples
- juice of 1/2 lemon
- 2 cl white vine
- 100 g cinnamonsugar
- 500 ml hazelnut milk (you can also mix it with almond-milk or use any other plant-based milk)
- 1 vanilla pod
- 20 g cornflour
- maple syrup (depending on taste)
We spent our New Year’s Eve at my sister’s place, who is a very good cook and baker. For the dessert, she prepared British Apple Crumble. But after the main course we couldn’t eat anything anymore. We simply postponed it to New Year’s Day: So, served with a rich vanilla sauce, it became a main course itsself. The recipe is really simple and easy to prepare. When I prepared her apple crumble yesterday, I took Alsan margarine instead of butter and cooked some vegan custard out of hazelnut and almond milk. In this way it became a vegan meal that even my very critical family liked…!
Stew the apples with the white vine and the cinnamonsugar for approximately five minutes. Put them into a oven dish.
Combine all ingredients for the crumble. Knead it by hand to get a crumbly consistency. Spread the crumbles over the apples. Bake it for about 20-30 minutes at 180° C until golden.
For the custard, cut the vanilla pod lengthwise and scrape out the core. Mix the cornflour with 50 ml cold hazelnut milk. bring the remaining milk and the vanilla essence to a boil briefly. Sweeten it depending on taste. For thickening the custard, add the milk-cornflour-mixture and bring to a boil once more. Enjoy!