Easy Apple Cherry Crumble (+ Vegan Hazelnut Topping)
This Apple Cherry Crumble has the perfect combination of sweet apples and juicy cherries, topped with a rich and buttery hazelnut crumble topping. A simple vegan recipe with flavours that elevate the traditional British crumble dessert.
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Serves: 6
Calories: 575kcal
Ingredients
For the fruit filling:
- 400 g eating apples (approx 4, cored weight)
- 700 g fresh cherries (sweet not tart variety, pitted weight)
- 50 g demerara sugar (sub: soft light brown sugar)
- 1 tbsp lemon juice
- 2 tbsp cornflour
- 2 tbsp water
- 1 tsp vanilla extract
- ¼ tsp almond extract
For the hazelnut crumble topping:
- 200 g plain flour (all purpose flour)
- 100 g vegan block butter (cut into small chunks (soy free if required))
- 175 g demerara sugar (sub: soft light brown sugar)
- 60 g roasted hazelnuts (finely chopped (*see note 1))
Instructions
- PREHEAT. Turn the oven on to preheat at 170°C fan (190°C conventional / 375°F / gas mark 5).
- PREPARE THE FRUIT. Core the apples and cut them into small chunks (1-2cm) (no need to peel them). Remove the stems and pits from the cherries and cut half of them into halves and half of them into quarters.400 g eating apples, 700 g fresh cherries
- COOK THE FRUIT. To a large saucepan, add the prepared cherries and apples with the sugar and lemon juice. Cook on the hob over medium heat for around 10 minutes, stirring occasionally, until the fruit has started to release its liquid.Note: Some varieties of fruit will release more liquid than others.50 g demerara sugar, 1 tbsp lemon juice
- FINISH THE FRUIT FILLING. In a small bowl, stir together the cornflour and water to make a white paste/liquid. Add this paste to the saucepan with the part-cooked fruit, along with the vanilla and almond extract. Stir together and then cook for a further 2-5 minutes until the mixture has thickened.2 tbsp cornflour, 2 tbsp water, 1 tsp vanilla extract, 1/4 tsp almond extract
- MAKE THE CRUMBLE. Whilst the fruit is cooking, make the crumble topping by adding the butter and flour to a medium bowl. Rub the butter into the flour using your fingertips, to make a light breadcrumb mixture.200 g plain flour, 100 g vegan block butter
- Add the sugar (175g) to the ‘breadcrumb’ mixture, along with the chopped roasted hazelnuts. Stir together.175 g demerara sugar, 60 g roasted hazelnuts
- COMPILE THE CRUMBLE. Add the fruit filling to an oven proof dish that is around 20-22cm in diameter (8”). Use a slotted spoon to transfer the fruit so that any excess liquid is drained off before the fruit is added to the pie dish.
- BAKE. Sprinkle the crumble mixture on top of the part-cooked fruit filling and bake for 30 minutes or until the topping is golden and the fruit mixture bubbling.
Notes
Vegan / Dairy Free / Egg Free
Recipe inspired by: UK
* Note 1: If your local shop does not sell pre-roasted hazelnuts, add un-roasted hazelnuts to a dry frying pan over medium heat and toast gently until lightly golden.
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 575kcal | Carbohydrates: 95g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Sodium: 112mg | Fiber: 6g | Sugar: 60g | Net Carbohydrates: 89g
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