British Blackcurrant and Apple Crumble Traybake

Shopping list

• 200 g Plain flour

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• 150 g Rolled oats

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• 150 g Caster sugar

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• 2 tsp Baking powder

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• 150 g Dairy-free spread — melted (e.g. sunflower or coconut)

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• 3 piece Eating apples — peeled, cored and diced

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• 200 g Blackcurrants — fresh or frozen (no need to thaw)

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• 75 g Light brown soft sugar

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• 1 tsp Ground cinnamon

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• 50 ml Unsweetened almond milk — or other plant milk

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan) and line a 20×30 cm traybake tin with baking parchment.

2. 2

   In a large mixing bowl, combine the plain flour, 100 g of the rolled oats, caster sugar and baking powder. Pour in the melted dairy-free spread and almond milk, then stir until you have a thick, sticky batter.

3. 3

   Spoon the batter into the prepared tin and spread it out evenly with a spatula.

4. 4

   In a separate bowl, toss together the diced apples, blackcurrants, brown sugar and cinnamon. Scatter this fruit mixture evenly over the batter.

5. 5

   In a small bowl, mix the remaining 50 g of oats with 1 tablespoon of melted dairy-free spread (you may need to melt a little extra) to create a crumbly topping. Sprinkle this over the fruit.

6. 6

   Bake for 40– 45 minutes until the crumble topping is golden and the fruit is bubbling at the edges. A skewer inserted into the sponge should come out clean.

7. 7

   Leave to cool in the tin for 10 minutes, then cut into squares. Serve warm or at room temperature.