For the Butterscotch Apples:
½ tablespoon Tideford white miso
70g light brown sugar
1 teaspoon vanilla extract
120ml single soya cream (I used Alpro Soya)
70g vegan spread (I used Flora Freedom)
2 tablespoons mirin
For the Almond Crumble:
50g ground almonds
20g light brown sugar
40g vegan spread
20g toasted, flaked almonds (optional)
1 Preheat the oven to 180˚C/Gas 4. In a flameproof dish*, combine the white miso, light brown sugar, vanilla extract, soya cream, vegan spread and mirin. Stir over a medium heat until the sugar has dissolved, approx 3-4 mins.
2 Remove the core from the apples. If you don’t have a corer, use a knife or narrow peeler. Cut each apple in half.
3 Put the apple halves into the butterscotch sauce, cut side down. Cover it with tinfoil. Transfer the pan to the oven for approx 20-25 mins, or until the apples are easily pierced with a knife.
4 Meanwhile, line a baking tray with greaseproof paper. Combine the almond crumble ingredients in a bowl. Using your fingertips, rub in the vegan spread until combined and crumbly.**
5 Spread the almond crumble onto the greaseproof. Bake for 10-12 mins, until golden brown.
6 When cooked, set the crumble aside and allow it to cool slightly. When cool, break up any large chunks.
7 Divide the apples between four plates. Drizzle over the butterscotch sauce and crumble. Top with flaked almonds and ice cream if desired.
*If you don’t have a flameproof dish that’s also suitable for the oven. Prepare the sauce in a saucepan before transferring it to an ovenproof dish.
**It’s best to use vegan spread which is fridge cold. Initially the mixture wont resemble fine breadcrumbs but don’t worry, you can crumble it up when it’s baked.
Recipe courtesy of Tideford