Spiced Pear and Apple Crumble

Who doesn’t love a crumble?! A great mix of ingredients that are easily found package free or within recyclable containers making this a great zero waste pudding! This easy recipe is taken from the Every Day cookbook from Deliciously Ella.

You’ll need 2 saucepans, a mixing bowl, a baking dish and a blender.

Serves 6-8

Ingredients (when in italics available from the van)

For fruit layer

5 red apples

3 pears

1 teaspoon ground cinnamon (approx 13p)

1 teaspoon ground ginger (approx 13p)

150g raisins (75p)

For crumble layer

200g pecans (£5.00)

300g porridge oats (75p)

2 teaspoons ground ginger (approx 26p)

2 teaspoons ground cinnamon (approx 26p)

8 tablespoons date syrup

4 tablespoons coconut oil

Total cost from Incredible Bulk approx £7.28 /£1.21 pp

Method

Start with fruit layer by peeling apples and pears, then chop them into bite-sized pieces, discarding cores.

Place chopped fruit into saucepan with cinnamon, ginger and raisins, plus enough water to cover the bottom of the pan. Let the fruit gently cook over a medium-low heat for about 20 mins until soft.

Preheat oven to 200 C.

While the fruit cooks make the crumble layer by placing pecans in food processor until they form a flour. Tip into a bowl and mix in the oats.

Place coconut oil, date syrup, ginger and cinnamon in a saucepan and gently heat the mix until coconut oil melts and then pour into the oat mix and stir all together.

Once fruit has cooked place into the baking dish and spread crumble layer on top. Bake for 20 mins or until top turns golden brown and serve.

Zero Waste Tips

Get creative and use what fruit and nuts you have at home. Crumbles are great for using up fruit that is on the turn so utilise soft fruit and use in crumbles!

Pecans make this dish more expensive so feel free to switch out to cheaper nuts; almonds and walnuts work well and add a nice flavour.

Switch out date syrup for maple if you have that at home, or you could even replace the syrup with demerara sugar - adding some to both the fruit and the crumble to taste.

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Nut / Seed Vegan Milk

Dairy free nut and seed milks usually come in tetrapak containers and although they are recyclable they’re not the easiest to recycle due to the many components so we prefer to avoid the packaging and make our own as and when we need it.

You can make milk from any nut or seed, here are some of our favourites:

Hemp Seed - a great quick vegan milk, no pre-soaking or straining needed. Simply blend and you are good to go! (Not good for heating as separates, so for an alternative quick recipe see Oat milk!)

Cashew Nut - a lovely creamy milk. Best to soak for 4-6hrs before blending. We find straining not always necessary with cashew as usually blends well but for use as milk in drinks best to strain.

Walnut - A delicious nut milk. Best to soak 6hrs/overnight and will need straining after blending.

To make your own vegan milk you’ll need a good blender, a muslin cloth, sieve and bottle for storing milk.

As a general rule seeds will need to be soaked for around 4hrs and nuts for 6hrs.

Use a 1 to 3 ratio, mixing 1 part seed or nut to 3 parts water, for example for a small bottle of milk, measure 100g of your chosen nut or seed (pre-soaking weight) and blend with 300ml water.

To strain use muslin cloth placed over sieve and slowly pour milk through and squeeze cloth - you’ll be left with nut/seed meal and your milk!

Pour milk into bottle and refrigerate, tends to last 3-5 days. Milk will separate as you store so give it a good shake before use.

If you like a sweeter milk you can try adding a little honey, maple syrup or a couple of medjool dates to the blender with the nuts and water. Or if more savoury add a little salt.

Zero Waste Tips

Don’t waste your nut / seed pulp - use in porridge, pancakes, nut roasts, spreads, baking and granola.

If you’re feeling lazy and using the milk for cereals, pancakes, baking etc you can skip the sieving stage and just use the blended milk as is and get all nutrients from the seeds/nuts!

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