You can use any fruit you fancy to make these Vegan Fruit Custard Crumbles. But I chose Plums and Raspberries and they were oh so good!
The oaty crumble goes so well with custard. And as a result of replacing half of the flour with oats, in a crumble mixture, by comparison, makes it a healthier option too.
How to make the Vegan Fruit Custard Crumbles-
Prepare the Crumble Topping
What’s more, I chose not to put sugar in the crumble topping. This is mainly because there is already sugar in the readymade custard and natural sugar in the fruit, and, therefore, the sugarless crumble compliments the dish perfectly.
In addition, not all sugars are vegan and I didn’t want to make life more difficult for you by having to check you have vegan sugar!
Ok, let’s get on with it 😊
Preheat the oven as shown in the recipe steps, and start by preparing the crumble topping.
By preparing the crumble topping first you will have enough time to prepare the filling whilst the crumble mixture is baking in the oven. This means the process of making these Vegan Fruit Custard Crumbles will flow from one step of the recipe to the next with ease.
Just place the flour, oats, and vegan butter in a food processor.
By using short bursts to mix you will create a ‘lumpy’ texture. Just be careful not to process for too long as it will result in a clump rather than lumps.
By adding oats to a crumble you will get a lumpier texture rather than just using flour, which will result in a finer crumble.
But if you ask me, the lumpier the better and that’s why I love using oats in crumble toppings!
Now place the crumble mixture on a non-stick baking tray. I have also used a tray liner and by using a tray liner it will give that little bit extra reassurance that the crumble mixture won’t stick.
Bake the crumble mixture for 8-10 minutes. This will result in a perfectly cooked crumble topping but will also allow for a little extra cooking when you add it to the filling.
Whilst the crumble mixture is in the oven, you can prepare the filling so that it will be ready for when the crumble topping is cooked.
Prepare the Filling
Use 1½ of the plums and cut them into small pieces. You can leave the raspberries whole because they will break down easily when mixed with the custard and creates an even mix of fruit and custard in the pot.
Place the plum pieces in one pot and the raspberries in the second pot.
Likewise, you can use the fruit of your choice and even used mixed fruit in each pot.
If you do use different fruits just be aware that the weight may be different from the volume of fruit. You will need to leave enough room in the pots to add the custard and the topping so that they don’t overflow.
Divide the readymade custard between the two pots of fruit and gently mix the custard in so that it is evenly distributed.
This should be just about the right time to get the crumble topping out of the oven and divide equally over the fruit and custard fillings.
Place them back on the oven tray and return to the middle of the oven and bake for 15-20 minutes until the custard is bubbling.
Decorate with plum slices from the half that was left, and raspberries which will give a finishing touch to the delicious Vegan Fruit Custard Crumbles.
Now grab a spoon and dig in,
and look at what comes up when you lift the spoon!
Thus, can you resist – yummy!
Instead, you can preheat the custard fillings in the microwave in their pots and then add the crumble topping. Or you can just add the crumble topping and eat straight away.
They are delicious hot or cold. The initial baking of the crumble topping is enough to cook it without the second baking when it is on top of the fruit and custard filling. Therefore, you can eat it without baking it again.
Therefore, the choice is yours! 😊 But be careful not to let the kids get in there first as they will make all the choices! 🤣
Please remember, when serving to children, that fruit can get very hot when heated because of the natural sugar in it. That’s why I suggest reducing the heating time for children. Therefore, serving with the custard cold may be the better option.
In addition, if you can bear it, these portions in individual pots are quite large making them big enough to share!
Vegan Fruit Custard Crumbles
- 35 min
- 356 Cals/Serving
- For the Crumble
- 25g wholemeal flour
- 25g oats
- 25g vegan butter
- For the Custard Filling
- 2 large ripe plums
- 80g fresh raspberries, a few extra for decoration
- 300mls ready-made vegan custard (Alpro)
- Step 1
- Preheat the oven to 180℃ fan/200℃/400°F/Gas 6
- Step 2
Prepare the Crumble – Place the flour, oats and vegan butter in a food processor. Now mix in short bursts until the ingredients have combined to form a ‘lumpy’ mixture.
- Step 3
- Spread the mixture on to a non-stick oven tray, or use a liner. Bake in the middle of the oven for 8-10 minutes.
- Step 4
Prepare the Filling – Cut 1½ of the plums into small pieces and save the other ½ to slice for decoration.
- Step 5
- Place the plum pieces in one pot and the raspberries in the second pot.
- Step 6
- Divide the custard between the two pots and gently mix to ensure the fruit is evenly distributed in the custard.
- Step 7
- Once the crumble is baked, divide between the two filled pots and place on the oven tray.
- Step 8
- Now place in the middle of the oven for 15-20 minutes to allow the custard to heat through.
- Step 9
- Decorate with plum slices and raspberries and serve immediately. If serving to children, reduce time in oven or serve without heating the custard – as they taste delicious either way, hot or cold!