150ml melted Nuttelex (or oat butter if you've got it!)
Big pinch salt
400ml oat milk
1 earl grey tea bag cut open
70g caster sugar
1 teaspoon vanilla extract
2 tablespoons cornflour
3 tablespoons water
Recipe: Simon Toohey
1Preheat the oven to 180°C.
2Roughly chop the apple and rhubarb stems. Place into a bowl and then stir through brown sugar and lemon. Pour into your tin or baking tray that you plan to cook your crumble in.
3Make the crumble mixture by mixing together oats, flour, sugar, melted Nuttelex, and the contents of 1 chai teabag, and a big pinch of salt. Mix until it turns into a dough-like consistency.
4Spoon it over the apple and rhubarb mixture, place it in the oven for 25 to 30 minutes or until the top is golden-brown and crispy.
5While the crumble is cooking, prepare the custard. Pour the milk into a pot and add the contents of 1 earl grey tea bag, then heat until it is close to a boil. Mix in sugar and vanilla. Mix the cornflour and water together in a separate bowl, then pour it into the oat milk mixture and stir until it becomes thick and creamy — watching closely to ensure it doesn't stick to the bottom of the pot and burn. Finally, strain the custard through a sieve to remove the larger tea leaves. Pour the custard into a serving jug and set aside.
6Remove the crumble from the oven and let stand for about 20 minutes. Serve a heaping spoonful into a bowl and then pour over as much custard as you like — enjoy!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.