When my gorgeous friend Brooke was visiting from Melbourne recently, we met for brunch at the new café that is the talk of the town – Mrs S. It definitely lives up to the hype, so if you’re in Perth, you should definitely go. I thoroughly enjoyed my avocado, tomato, mushrooms and olive tapenade on rye toast, BUT I couldn’t help but feel the slightest bit miffed. They have Apple Crumble on the menu, see. Non-vegan Apple Crumble. My inner two-year-old chucked an internal tanty throughout the brunch as I watched the wait staff bring out crumble after crumble… BUT I WANT SOMMMEEEEEEEE!!!!!!! *foot stamp*
I may or may not have driven my friends crazy with Apple Crumble talk since then. When I get an idea in this head of mine, I find it hard to let it go…
Fast forward two weeks and it’s ANZAC Day! And you know what resembles ANZAC biscuits? You betcha! Apple Crumble topping! WHOOHOO!
What? I’m only a little obsessed.
ANYWAYYYYY, a public holiday Wednesday was all the encouragement I needed. FINALLY, I got my Apple-Crumble-for-breakfast fix, and once my friends experienced how tasty it was, I think they forgave my insane ramblings… (any day now…)
It was super dooper easy, too. I made 5 individual crumbles:
- 6 Granny Smith apples (cored, sliced and peeled)
- Agave Nectar
- Ground cinnamon
- 1 cup plain flour
- 1/2 cup firmly packed brown sugar
- 1/2 cup rolled oats
- 1/2 cup dessicated coconut
- 1/2 cup slivered almonds (or walnuts or pecans, etc)
- 100g Nuttelex (vegan margarine), chopped
- 2 cups raw cashews
- 1 cup soy milk
- 1/4 cup agave nectar
- Seeds from 1 vanilla pod
- In a large saucepan, gently simmer the apples in a little water, Agave Nectar, and Cinnamon until the apples are tender. You can do this the night before, in which case, store the apple mixture in the fridge overnight.
- Pre-heat the oven to 180C.
- Distribute the apple mixture evenly among the 5 bowls and top each with frozen raspberries.
- Combine the flour, sugar, oats, coconut and butter in a bowl.
- Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the almonds.
- Sprinkle the crumble mixture evenly over the 5 bowls.
- Place bowls in the oven and bake for 20-25 minutes or until golden.
- Blend all the Cashew Cream ingredients in a blender or food processor until smooth and creamy. If you’re not using a Vitamix or high-powered blender, soak the cashews in a bowl of water in the fridge overnight first.
- Serve the crumbles topped with Cashew Cream and tell me that’s not the best brunch you’ve ever had!! 🙂
We spent the rest of the day at Fremantle, soaking up the atmosphere and watching the sun go down on another gorgeous day. Lest we forget.
They shall grow not old, as we that are left grow old. Age shall not weary them, nor the years condemn. At the going down of the sun and in the morning, We will remember them.