Vegan red fruits crumble with dairy free dble cream

Serving Suggestion

 Red Fruits crumble for 6

•  3 apples
• 400grs of red fruits
• 50grs of ground almond
• 100 of plan flour
• 100grs sugar granules
• 100grs of dairy free butter
• 1teaspoon of very finely grated ginger

Crumble ingredients

1- Peel, core and cut the apples then cook them for 10 minutes in 25grs of butter, grated ginger and 25grs of sugar. This process will soften the apples. Now add the unfrozen red fruits and stir for another 2 minutes then sieve to recuperate the jus.

2 - Pour all the now ginger flavoured fruits in a buttered crumble dish. Refrigerate the jus recuperated.

3- Preheat the oven at 180C then start mixing the crumble;

4- For the Crumble mix, place in a bowl the remaining 75g of butter, 100 g of flour, 75 grs sugar and ground almond plus pinch of salt.

Ready for baking

5- Roughly mix until it look like wet sand with small lumps. With your hand, pour the mix on top of the fruits mix as if you were softly crumbling something over the fruits. Do not press the flour or it will form a lump just keep it light and shake the dish from side to side so the crumble is evenly distributed in the dish…

6- Put the dish in the oven and cook for 40 minutes at 180C.

Serve hot or cold with Alpro cream or a Dairy free ice-cream. You could also use the jus recuperated on step 2.

Enjoy... In moderation.

Nash

 

Cinnamon pear tatin for 10

Ingredients:

1. 7 medium pears halved and corked
2. 1 teaspoon of ground cinnamon
3. 125 grs of sugar
4. 1 pinch of salt
5. Cream for serving (use alpro soy cream for vegans)
6. 125grs of butter
7. 1 rolled pastry (made with dairy free butter, sugar and flour)

Method:

In a pot, put 100 grs of sugar and 100grs of butter. Melt both stirring until the start to brown. Add the halved pears and all the cinnamon and salt. Cover to simmer for 20 minutes until the pears soften.

In the meantime, use part of the left over butter to get the baking dish ready to receive the pears. Once buttered, dust the dish with the remaining sugar.

Put the oven to Preheat at 200c.

Place the pears in the baking dish one by one and face down, then cut the remaining piece of butter and deposit the chunks on top of the pears. Now cover with the rolled pastry. Use a fork to prick the top of the pastry all over so it will let steam out while the cake is baking.

Place the dish in the oven and cook for 40 minutes at 200c.

Take it out of the overn and leave to cool before serving.
Serve with cream and poppy seeds for presentation. Alternatively use roasted almond flakes.

I use very little sugar because I am not a big fan. If your guests have a suit tooth, serve the cake with a coulis or ice cream.

ENJOY!

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