Slowly but surely we’re approaching the festive season and if you know me, you’ll know that I’m NEVER prepared for it.
From Christmas gift shopping and biscuit baking (a big deal in Germany and trying hard to keep the tradition alive here in London) to Christmas decorations and Christmas Eve dinner preparations, I’m always behind.
But not this year! Or at least that’s the plan.
We’ve decided on our Christmas dinner already – vegan Raclette – quite the challenge, I’ll keep you guys posted. I’ve been thinking up festive recipes since the beginning of September and it’s finally time to start sharing them with you.
It’s no secret I’m obsessed with anything and everything autumn so I’ll still cater to my fellow autumn lovers for a bit, while the recipes will gradually become more and more wintery. Even though, lets be honest, the two seasons pretty much share the same flavour palette anyway.
So here we go: Vegan pear cranberry crumble with homemade custard, a bit sour, a bit sweet with a hint of cinnamon.
- 2 cups pears, chopped into cubes
- 1 cup cranberries, fresh or frozen
- 1 Tbsp white granulated sugar
- 1 Tbsp corn flour
- 1 cup white granulated sugar
- ½ tsp salt
- ½ cup margarine
- 1½ cups flour
- 2 tsp ground cinnamon
- 3 Tbsp corn flour
- 3 Tbsp sugar
- 3 cups plant-based milk (I used soy)
- 1 tsp vanilla extract
- Pre-heat the oven to 190˚C.
- For the filling peel and core the pears (1-2 depending on the size) and cut them into cubes.
- Put the pear cubes, the cranberries, the sugar and the corn flour in a pie or baking dish and mix well.
- Using a mixing bowl, combine the sugar, salt, flour and cinnamon then add the margarine and mix using a fork. Then use your fingertips to combine until crumbles start to form.
- Pour the crumble mixture over the pears and cranberries and spread out with the fork.
- Pop it in the oven for 40 minutes or until the fruit mixture is bubbling and the crumble turns golden-brown.
- For the custard, whisk together the corn flour, sugar and your preferred plant-based milk in a small sauce pan.
- Bring the mixture to a boil on medium to low heat and keep whisking to avoid lumps.
- Take it off the heat, whisk in the vanilla extract and let it cool.
- Serve the hot crumble with warm or cold custard. Enjoy!