Vegan Pear & Raspberry Crumble & Vanilla Custard

Have we got used to the fact that it’s January 2017 yet?! I must have corrected the date on things multiple times so far, I’m still stuck in 2016 đŸ˜‰ While the weather is still freezing and our bodies crave comfort food, this month is of course dedicated to all things healthy – which is why I created this healthy twist on a crumble and custard recipe.

Working once again in collaboration with Perkier, I’ve used their vegan, dairy-free, gluten-free and no refined sugar Sprouted Oaty Cranberry & Cashew Bars as a crumble topping baked over juicy pears and raspberries (you can use whatever fruit you want), complete with a healthy custard to serve once it’s out the oven. A perfect winter warmer pudding!

For the fruit –

  • 3 large pears, peeled, cored and cut into chunks
  • 3 tablespoons apple juice
  • 2 tablespoons maple syrup (I used Meridian)
  • 1 teaspoon cinnamon
  • 1 cup fresh or frozen raspberries

For the crumble topping –

  • 4 x Perkier Sprouted Oaty Cranberry & Cashew Bars
  • 1 tablespoon coconut oil, melted (I used Lucy Bee)
  • 1 tablespoon maple syrup
  • 2 tablespoons gluten-free rolled oats (I used Mornflake)

For the ‘custard’ –

  • 1 x 350g pack silken tofu (I used Mori-Nu)
  • 4 tablespoons maple syrup or coconut sugar, to taste
  • Pinch of turmeric powder
  • 1 teaspoon vanilla extract

Get making!

  1. Preheat the oven to 180 degrees C.
  2. First prepare the fruit base: Place the apple juice in a pan and add the pears, maple syrup and cinnamon. Simmer for about 5 minutes until the pears start to soften and most of the liquid evaporates.
  3. Remove from the heat and stir in the raspberries (some of their juices will be released – that’s ok!). Spoon into a deep medium ovenproof dish.
  4. Break up the Perkier bars into 3-4 pieces and place in a blender or food processor. Whizz up until broken down, then tip into a bowl.
  5. Stir in the melted coconut oil, maple syrup and extra oats and mix well to combine, it should stick together slightly. Spoon this on top of the fruit to cover and form a generous layer.
  6. Bake for about 15 minutes until golden and bubbling.
  7. Meanwhile make the custard: Simply place the ingredients in a blender with a dash of water and whizz up until smooth (add more water if you want a thinner consistency). Scrape out into a small serving jug.
  8. When the crumble has baked, dish out hot or cold with some ‘custard’ poured over it. Enjoy!

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