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Crunchy summer fruits crumble with raspberry ripple yoghurt (ve)
This delicious dessert is a perfect plant-based alternative to a traditional crumble, and pairs perfectly with creamy raspberry ripple yoghurt! Portion sizes relate to a child of primary school age, please amend to suit your needs.
- Preparation Time: 20 minutes
- Cooking Time: 22 minutes
Ingredients
For the crumble top
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360 goats
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185 mloil
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125 gdemerara sugar
For the berries
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625 gfrozen berries defrosted
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390 geating apples peeled, decorated, cut into chunks
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75 gcaster sugar
For the yoghurt
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90 gfrozen raspberries defrosted
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18 gcaster sugar
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210 gplant-based yoghurt
Instructions
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To make the topping, mix all all the topping ingredients in a bowl until thoroughly combined.
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To make the filling, combine the berries, apples and sugar and place in an ovenproof dish.
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Press down lightly to create an even, flat surface.
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Spread the topping over the fruit in an even layer, pressing down lightly.
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Bake in a 200°C oven for 25 minutes, or until the topping is lightly browned and the fruit mixture starts to bubble up the sides.
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To make the raspberry ripple yoghurt, blend the raspberries with the sugar and yoghurt in a mini food processor.
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Press the resulting sauce through a sieve with the back of a spoon to leave behind the seeds. Discard the seeds.
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Swirl the raspberry sauce into the yoghurt to create a ripple effect.
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Serve the crumble warm, at room temperature or chilled.
Notes
Top tip: try using different fruits for the crumble such as rhubarb, blackberries and gooseberries, to give seasonal variations. With more sour fruit, such as rhubarb and gooseberries, the sugar content may need to be raised.
Key facts per serving:
Fibre: 5.7g
Protein: 6g
Saturated fat: 1.7g
Other nutrition facts: contains omega-3, calcium, iron, zinc, vitamin B12 & vitamin D
Allergens: gluten & soya
CO2 emissions: 0.41kg, low carbon (B rated)
