With nearly a kilo of brambles in the fridge and freezer from our foraging trip on Tuesday it was fairly inevitable that they would start to feature in my cooking!
So yesterday I decided to whip up some individual crumbles for pudding. There’s no reason they have to be made small, I just fancied using my ramekins as they don’t often get an outing.
Enough filling for your dish (perhaps an unhelpful statement but it depends how deep you like your fruit layer to be. I filled mine to about 1cm below the top of the dish). Use brambles, apple, rhubarb, cherries, etc.
For the crumble topping (per ramekin):
2tbsps plain flour
1tbsp caster sugar
1tbsp vegan butter
Start by preheating your oven to 180°c.
Fill your dish with whichever fruit you are using and level off the surface. If you are using fruit that’s quite tart, you may wish to sprinkle sugar over the fruit to help sweeten it. Most of my brambles are nice and sweet, but a couple are quite mouth puckeringly sour, so I used about a teaspoon of sugar and they turned out beautifully, not too sweet and not sour at all.
Add all of your topping ingredients to a bowl and mix together using your fingers until the consistency is similar to sand. Divide evenly between the ramekins and pat down with the back of a spoon.
*Note: to make your topping more interesting try using 1 1/2 tbsps plain flour and 1/2 tbsp porridge oats, keeping the same quantities of sugar and butter.
Bake in the oven for 20-22 mins until golden on top and piping hot in the centre. Delicious on its own, but also great with cream or custard, vegan or otherwise 🙂