Vegan Sour Cream & Cranberry Crumble

It’s the sweet gift that just keeps giving! One part crumble, one part slice when placed in the fridge, with a deliciously gooey centre that’s hard not to eat straight out of the bowl.

Prep time 35mins

Cooking Time 40mins

Serves 8-12 (if sliced)

INGREDIENTS

3 tablespoons of coconut cream (the thick stuff from the top)

1-1/2 cups dairy-free sour cream

1 cup sugar

3 tablespoons cornflour

1/8 teaspoon salt

1 cup dried cranberries

1 teaspoon vanilla extract

For the crust:

1 cup dairy-free butter, softened

1 cup sugar

2 teaspoons vanilla extract

1-3/4 cups all-purpose flour

1-1/3 cups oats

1 teaspoon salt

1 teaspoon baking soda

1 cup sweetened shredded coconut

METHOD

Step 1 Preheat oven to 350°. In top of a double boiler (or a metal bowl over simmering water), whisk the first 5 ingredients until blended; stir in cranberries. Cook and stir until mixture is thickened, 15-20 minutes. Remove from heat; then stir in vanilla.

Step 2 Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, oats, salt, and baking soda; gradually beat into creamed mixture. Stir in coconut. Reserve half of the dough for topping. Press remainder onto bottom of a greased 13x9-in. baking dish. Bake until set, 8-10 minutes.

Step 3 Spread sour cream mixture over crust; crumble reserved dough over top. Bake until filling is set, and top is golden brown, 25-30 minutes. Cool in pan on a wire rack, then either serve warm as a delicious crumble, or refrigerate and cut into slices.