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Peel and core the apples and cut into cubes. Heat the cubes in a frying pan for 5 to 7 minutes with 2/3 of the coconut blossom sugar, the raisins, the water and the lime juice. Pour the apple mixture into a suitable casserole dish or cake tin and heat the oven to 200°C.
Take the cold vegan butter from the fridge and cut into cubes. Using your fingertips, rub the butter into the spelt flour and the remainder of the coconut blossom sugar. Keep rubbing until the mixture resembles breadcrumbs. Arrange this mixture evenly over the apples and place the tin in the oven. Bake for around 20 to 35 minutes. Remove from the oven when the crumble has turned an even golden-brown, or turn off the oven and leave the apple crumble in to keep warm until you're ready to serve it.
Cut the vanilla pod open and scrape out the seeds using the blunt side of a knife. Place the two halves of the pod and the scraped-out seeds in the almond milk.
Heat the almond milk and vanilla. Mix the cornflour well with a little extra almond milk. Remove the heated pieces of vanilla pod from the almond milk and discard. Stirring continuously, strain the heated milk through a sieve and return to the warm pot. Turn off the stove. Continue to stir until the sauce reaches the desired consistency. Finally, stir in the soy cream and serve the sauce hot with the apple crumble. Bon appetit!