Millie’s Jammy Shortbread Crumble Cups (Dairyfree, Vegan)
Looking for a little afternoon treat with your tea or coffee? Then Millie’s Jammy Shortbread Crumble Cups (Dairyfree, Vegan) with rich shortbread and jammy layer are perfect! And handily were a great way to use up the rhubarb & plum jam I had no jar left for! They are also a great easy activity to keep the little people entertained in the great British Summer Weather we are having!!
*Whispers* AND they are made with wholemeal flour…. but Shhh!!!
Well the Summer Holidays are in full swing and predictably after weeks of beautiful sunshine, the weather has been horrendous for the last couple of days. So while the other two Peachicks snoozed on the sofa, Millie and I made a big batch of jam with some of the lovely produce from our allotment and then baked up these little treats! This recipe is really easy to make, so much so that Miss Millie pretty much did it all herself! Obviously little hands using a food processor needs supervision and I took the blades out before she scooped out the mixture but otherwise it was all Millie! And oh my goodness, they were lovely!
*Epic Mummy fail alert – Millie very carefully took the hot tray out of the oven and put it up on the side. I managed to knock it into her hand just as she took the gloves off and so now she is sporting a slightly pink finger. Thank goodness for running cold water and our resident little aloe vera plant!*
This recipe makes 12 fairly large cups that would be a lovely addition to any afternoon tea. The amount of crumble on top is entirely up to you and you don’t have to fill them with jam – so these really are a versatile little treat! They would be nice filled with chocolate spread and topped with chopped hazelnuts for those without nut allergies. The Peachicks have requested a fruit filled batch, with some of the several kilos of apple & plums we picked from the communal trees at the allotment. The crust is also a great speedy alternative for a traditional shortcrust pastry as it doesn’t need chilling before using. However, I think for fruit fillings, I would have to mix the fruit with some cornflour or ground almonds to soak up the juice and stop the crust going soggy!
If you want to reduce or remove the refined sugar from the recipe then you can leave the sugar out of the crust. If you are going to replace the jam with a chia jam, then I would bake the little cups blind (about 15mins), cook the crumble topping on a tray (15mins) and then assemble once cooled.
Despite being dairyfree, the shortbread is really rich and buttery. The addition of vegetable oil creates a soft, crumbly mixture that can be easily pressed into shape in the muffin tin but forms a beautiful crispy crust when baked. All this means that these Jammy Shortbread Cups are robust enough for little hands or could be made into one big crust perfect for a dairyfree cheesecake mix! These would also look really cute made in mini muffin tins, just reduce the cooking time. I would imagine 20minutes would be enough but I would check them every few minutes from 15mins onwards!
Recipe for Jammy Shortbread Crumble Cups (Dairyfree, Vegan):
Jammy Shortbread Crumble Cups (Dairyfree, Vegan)
- 250 g plain flour
- 125 g Wholemeal bread flour
- 150 g soft dairyfree marg
- 50 g Vegetable oil
- 50 g Granulated Sugar
- Jam - your choice!
- Preheat the oven to 170C and grease a muffin tin, I find cooking spray or fry light works really well.
- In a food processor, blitz the flours and dairyfree margarine together. Stop the machine, scrape down the sides. Next add the sugar and pulse until combined.
- Start the food processor and with it on medium speed, slowly pour in the oil. You should be left with a mixture of soft sticky crumbs. Reserve about a fifth of the mixture for sprinkling over the top later.
- Next split the remaining crumble between each of the 12 holes in a muffin tin. Use your fingers or back of a teaspoon to squish into a pie case shape.
- Fill the cups with a small teaspoon of jam and finally sprinkle over a generous layer of the reserved crumble mixture. Repeat for each of the cups.
- Bake on 170C for 35mins (check every 5 mins after 25mins to check not getting too brown. Leave to cool completely before eating as the jam will be very, very hot!
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