The Humble Crumble Veganized – Apple Berry and Coconut
If you love granola with fruit and a dollop of yogurt, this apple berry crumble recipe is for you. The spice enriched warm crumble the conventional way with a scoop of ice cream is a perfect dessert.
Ingredients
- 1 kg 6 large Granny Smith apples, peeled, cored, cut into one inch cubes
- 2 cups frozen mixed berries
- 2 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/4 cup firmly coconut sugar or sweetener of choice
Vegan crumble topping:
- 120 g melted coconut oil
- 1/4 cup almond butter
- 1/2 cup coconut sugar or sweetener of choice
- 1 cup wholemeal or spelt flour
- 1 cup rolled oats
- 60 g 1/2 cup slivered almonds
- 60 g 1/2 cup chopped walnut
- 1/2 tsp ground cinnamon
- 1 tsp vanilla bean paste or vanilla essence
- Dairyfree Vanilla ice cream to serve optional
Instructions
- Preheat oven to 180°C/160°C fan-forced.
- Combine apple, cinnamon, sugar and lemon juice in a heavy based saucepan over medium-low heat. Stir until sugar has dissolved. Cook covered for 8 to 10 minutes or until apples are just tender.
- Transfer to a 6cm-deep 10x10 inch or similar ovenproof dish.
- Evenly spread frozen berries over the apple mix.
- Make vegan crumble topping:
- Place flour, sugar, cinnamon, oats, almonds and walnuts in a large bowl and mix until just combined.
- Mix vanilla bean paste/essence and almond butter with coconut oil using a fork. Pour over dry ingredients and mix with a wooden spoon until well combined.
- Sprinkle evenly over apple berry mix.
- Bake for 20 to 25 minutes or until the crumble is golden brown. Set aside to cool for 5 minutes.
- Serve with dairy free ice cream or custard. Delicious on its own though