Slow as molasses we’re gettin’ closer to the holiday season, and if y’all know me, you’ll know that I’m just about as ready for it as a long-tailed cat in a room full of rockin’ chairs.
From shoppin’ for Christmas gifts and bakin’ biscuits (that’s one big ol’ tradition from Germany I’m doin’ my darndest to keep alive right here in London) to puttin’ up them Christmas decorations and preppin’ the Christmas Eve dinner, I’m always playin’ catch up.
But hold your horses! That ain’t gonna be the case this year! Or at least, that’s what we’re aimin’ for.
We’ve got our minds made up on this year’s Christmas dinner – we’re goin’ with a vegan Raclette – Quiet a challenge if ya ask me, but y’all can bet your boots I’ll keep y’all updated.
I’ve been cookin’ up holiday recipes since September rolled around and now it’s high time to start sharin’em with you folks.
Ain’t no secret that I’m head over heels for anything fall-related so rest assured my fellow fall-lovers, I’ll keep caterin’ to y’all for a little while yet.
The recipes will gradually get more wintery but lets be honest, autumn and winter share much of the same flavor palette anyhow.
So let’s get cracklin’: We’re talkin’ about a Vegan pear cranberry crumble with homemade custard, just the right mix of tart and sweet with a whisper of cinnamon.
Lordy, how I love cranberries. Can’t help but munch on ‘em all day long and love mixin’em into savory dishes for that perfect sweet-tart twist.
So expect these little gems to be poppin’ up more around this ol’ blog.
Vegan Pear Cranberry Crumble With Homemade Custard Recipe
- 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 saucepan.
- 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!
If you’re looking to explore my culinary creativity, I have several delightful recipes that are not just packed with interesting flavors but are also wonderfully vegan.
For starters, you might want to try my Vegan Pumpkin Zesty Orange And Crushed Black Pepper Cake With Cardamom Cheesecake Topping recipe. It combines the earthy richness of pumpkin with the tang of orange and the heat of black pepper for an unforgettable dessert experience.
If it’s breakfast options you’re after, nothing beats my Vegan Toffee Apple Breakfast Muffins recipe that brings together the classic combo of apple and toffee in a healthful vegan muffin.
For something truly indulgent, my Vegan Spiced Chai Cheesecake recipe is a sophisticated dessert that’s perfect for impressing guests.
Lastly, if you prefer something familiar but with an exciting twist, then my Vegan Spiced Carrot Cake (Gluten Free) recipe is definitely worth a try.