Jackie

Martin

Ingredients:

 

Topping:

200g wholemeal flour

100g vegan margarine

1 tbsp desiccated coconut

1 tbsp ground almonds

2 tsp of flaked almonds

 

Filling:

1 punnet each of fresh plums, apricots and blackberries

2 tbsp of orange or apple juice

1 tsp of mixed spice

1 tsp of ground cloves

1 tbsp brown sugar

 

Method:

Grease medium to large pie dish

Chop plums and apricots, taking out the stones and put in dish with blackberries.

Pour over fruit juice and sprinkle spice and gloves on top, along with brown sugar.

Make crumble topping either in food processor or by hand, rubbing in flour and margarine and then adding ground almonds and coconut.

Sprinkle on top of fruit and scatter flaked almonds on top.

Cook at 180C for half and hour then 150C for another 10 to 20 minutes.

Serve warm with soya custard

 

Vegan Plum, Apricot and Blackberry Crumble

 

 

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