SUMMER FRUIT CRUMBLE WITH VEGAN VANILLA CUSTARD

While Christmas is traditionally a time for roast turkey, glazed ham, seafood banquets, buttery sauces and cream filled pavlovas; new research indicates that 37% of Australians are now actively reducing their meat consumption, while 10% are actually vegan or vegetarian, meaning more plant-based feasts will be on table this Christmas than ever before.

Recipe by Phoebe Conway

"We all know we should be incorporating more plants into our diets, or perhaps you have a family member who is vegan, but the idea of a completely plant-based Christmas can be quite daunting for some – especially those who are new to plant-based cooking," says Phoebe Conway, practicing nutritionist and recipe developer at Pheeb's Foods.

"It doesn't have to be hard though, there are plenty of easy vegan dishes you can make that taste and look incredible so even your meat-eating guests will enjoy your Christmas lunch. Delicious and satisfying but with no animal products or dairy in sight!"

Ingredients:
Crumble
¾ cup rolled oats
¾ cup whole spelt flour
¼ cup shredded coconut
¼ cup almond meal
½ cup coconut sugar
Pinch of salt
1 tsp vanilla extract
1 ½ tsp cinnamon and ginger
90g vegan butter or coconut oil

Filling
2 cups frozen blueberries
2 sliced peaches or nectarines

½ tbsp corn flour
1 tsp vanilla
1 tbsp water

Vanilla Custard
3 tbsp corn flour
3 tbsp Califia Farms Unsweetened Vanilla Almond Milk
500ml Califia Farms Unsweetened Vanilla Almond Milk
2 tbsp raw sugar
2 tbsp maple syrup
¼ tsp turmeric powder *optional but gives the lovely yellow colour

Method:
1. In a large bowl combine all of the crumble ingredients apart from the butter, mix well.
2. Using your fingers, add the butter and rub the mixture together until it is fully combined and feels like wet sand, set aside.
3. In another bowl mix together the fruit with the corn flour, vanilla and water. Pour this mixture into your baking dish and sprinkle the crumble mixture on top.
4. Place into the oven and bake for 25-30 minutes or until browned on top.
5. While the crumble is baking make your custard. Combine the corn flour with 3 tbsp almond milk in a small bowl and mix until combined and lump free.
6. Place this mixture along with all of the other ingredients into a small saucepan over a medium to low heat.
7. Whisk this mixture regularly until it begins to thick. This make take up to 10 minutes or so.
8. Serve the crumble with a generous amount of the vanilla custard.

Quotes:
"This dessert is the perfect ending to your plant-based Christmas feast, or any meal really! The combination of blueberries and stone fruit works brilliantly with the crunchy crumble topping, and the custard! It is hard to believe it's made with only 4 ingredients and is totally vegan."

"The Califia Farms Unsweetened Vanilla Almond milk has the most delicious flavour and with no added sugar it makes it possible to control the sweetness of the custard which I love! You can make both the crumble and the custard the day before and simply re heat on the day as well, making life a little easier! Store the custard covered in the fridge for up to 24 hours."

Phoebe Ann Conway is a 27 year-old practicing nutritionist, food photographer and recipe developer from Adelaide, Australia. For more follow her Instagram here: @pheebsfoods