Recipe: Plant-based Apple Crumble
Warm, crunchy, gluten free and plant-based apple crumble – we can almost smell the sweet apples wafting through the house already!
Keep it simple, or jazz it up with some nuts, raisins, or other fruits in the filling – either way it won’t last long that’s for sure.
Feel free to check out our menu for more Autumnal meal inspiration!
Apple Crumble Ingredients (feeds 8):
For the filling:
- 6 large / 1 kilo / 2.2 pounds Granny Smith apples, peeled, cored, and chopped into cubes
- ½ cup / 80g coconut sugar
- ¼ cup / 30g arrowroot powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (optional)
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the topping:
- 1 cup / 100g almond meal
- 1 cup / 140g all-purpose gluten-free flour
- 1 cup / 120g gluten-free rolled oats
- ½ cup / 60g walnuts, roughly chopped
- ½ teaspoon baking powder
- ¾ cup / 120g coconut sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- ½ cup / 100g + 2 tablespoons coconut oil, melted (measured while solid)
- 1 teaspoon vanilla extract
Method :
- Preheat oven to 180 degrees Celcius (355 degrees Fahrenheit).
- In a large bowl, combine all the filling ingredients plus two tablespoons of water, ensuring that all the apples are coated well.
- Spread the apples evenly in an approximately 31cm x 21cm (12.2 inches x 8.27 inches) baking dish and set aside.
- For the crumble topping, reusing the bowl from the apples, combine all the topping ingredients plus two tablespoons of water, mixing well with a spatula. If you feel like it isn’t mixed in well enough evenly, I like to get in with my hands.
- Crumb the topping over the apples evenly and put in the oven to bake for around 45-50 minutes.
- Serve warm with some vegan ice cream, coconut cream, or yoghurt.
- Enjoy!
This recipe is with the help of Heartful Table