How do you make a vegan crumble?

Offer her a bacon sarnie! Just joking, of course – but I did manage to bash together a crumble type affair that was enjoyed by all of us. The topping (I guess as it uses marge rather than butter, or maybe because I did it in a food processor) is a bit more biscuit than crumble, but it works really well. Here goes – makes about six portions:

crumblepie

Three desert apples (Pink Lady works well – or coxes, but use four as they are smaller)

A selection of berry fruits – strawbs, raspberries, blueberries, blackberries – you don’t need a load but it improves the flavour and dyes the apple a beautiful colour.

One heaped tablespoon of Demerara sugar

175g plain flour

175g ‘free from’ spread (I used Sainsbury’s as they have a decent free-from selection)

100g caster sugar

Peel and slice the apple and place it in an oiled dish. Throw the berry fruits on and squash down a little. Sprinkle with the Demerara sugar.

Blitz the flour and the spread in a food processor, then add the sugar and mix well. Spread the resulting mixture over the top of the fruit and bake for about 30 mins at 180 degrees.

That’s it! Really easy. Works well cold the next day also.