For the crumble:
- Flour, 100 g
- Oats (preferably jumbo), 100 g
- Sugar, 100 g
- Ground almonds
- Salt, half tsp
- Vegan butter, 80 ml
Under the crumble:
Chopped cooking apples and whatever else you want. Plums and pears are good. I often chop up a little stem ginger — the kind that comes in syrup in a jar — and add a few ground gloves, perhaps a few ground cardamom seeds, and a drizzle of lemon juice.
Preheat the oven to 180ºC (355ºF).
Put the fruit in an oven-proof glass bowl.
In a mixing bowl, mix the dry ingredients. Then add the vegan butter and, with your fingertips, mix to form a crumble mixture. Don’t overdo it or you’ll break down the oats.
Sprinkle the crumble mixture on top of the fruit. If you want to pack it down, do so only lightly.
Stick it in the preheated oven and bake it until the crumble looks baked and delicious. Then let it cool for a bit: the fruit’s too hot to eat straight out of the oven.