Apple and Mulberry Crumble

Mulberries are just starting to become available in shops now so it's the time to seize the season and indulge in berry-tastic dishes! The amazing crumble topping is the star of this dish, so much so that I feel a bit sorry for the delicious berries underneath. This is made in a fairly shallow baking dish so if you have a deeper one then double or triple the quantities of fruit to make it more fruity! Serve with some vanilla soy ice cream. 

Ingredients

5-6 green apples

2 cups mulberries

1/4 cup water

2 cups rolled oats

1/4 cup sunflower seeds

1/4 cup pepitas

1/2 cup almonds

1/2 cup hazelnuts

1/3 cup walnuts

1 tbsp ground flaxseed (linseed)

1/2 cup brown sugar

2 tbsp dessicated coconut

2/3 cup Nuttelex (or any other vegan margarine)

To Make

1. Preheat the oven to about 180 degrees C.

2. Peel and roughly chop the apples and put in a saucepan. Wash and remove stems from mulberries and add to the saucepan as well with the 1/4 cup water. Put on a low heat and bring to a simmer. Simmer for 15-20 minutes until the apple is cooked.

3. Roughly chop the walnuts, almonds, hazelnuts and pepitas (this is best done using a really big knife and keeping your fingers well away!). 

4. Combine the oats, nuts, pepitas, sunflower seeds, brown sugar, flaxseed and dessicated coconut in a big mixing bowl and mix well to combine. 

5. Melt the margarine (either on the stove or in the microwave). Make a well in the middle of the dry mix and pour the margarine in. Mix very well until all the ingredients are coated in the marg. 

6. Grab a baking dish and  pour the cooked fruit into the bottom of it (including any cooking juices), spread out to make an even layer. Layer the crumble mixture on top evenly, spreading it all the way out to the edges.

7. Bake for 15 minutes in the oven, or until the top goes hard and crunchy (just touch the top with you hand to check - if it feels hard like a biscuit then it's done, if not give it another 5 mins).

8. Serve immediately (preferably accompanied by vanilla soy ice cream).

Serves 6 (or 3 people for 2 nights).

NOTE: The thing about crumble leftovers is that you CAN'T microwave them because it is a crime and the top will go all soggy. So when you want to eat your leftovers just pop it back in the oven for 15 minutes or so to warm up.