Happy August everybody! I wanted to give you this apple crumble recipe for two reasons. One reason is that it's easy. Here in Ireland heat isn't really an issue, but I know in America nobody wants to turn the oven on in August. However, if you want a delicious crowd pleaser that is simple to throw together, then this is it. The second reason is that September and October are right around the corner and that is prime apple season. I wanted you to have this tried and true recipe to use with your windfall apples. I highly recommend using Bramley apples or a specific cooking apple if you can get them. If not, Braeburn or Granny Smith apples will also work. Peeling the apples is optional If you are using the Braeburn or Granny Smiths. Now folks, get baking!! I promise you won't regret it.
Apple Crumble
-vegan
-refined sugar free
-wheat free
Apple Filling Ingredients:8-10 (10-12 cups) Bramley apples (or Braeburn)
70 grams (1/2 cup) coconut sugar
35 grams (1/4 cup) spelt flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1 tsp vanilla extract
Juice of 1 lime
Crumble Topping Ingredients:
140 grams (1 cup) spelt flour
150 grams (1 1/2 cups) rolled oats
100 grams (3/4 cup) coconut sugar
1 tsp cinnamon
100 grams (1/2 cup) cold vegan butter
1 tsp vanilla
Instructions:
Preheat the oven to 180 Celsius (350 Fahrenheit).
You will need a 23cm x 33cm (9" x 13") deep casserole dish.
Peel, core, and cube the apples.
In a large bowl, stir together all of the Apple Filling ingredients.
Pour the Apple Filling into the deep casserole dish and evenly distribute throughout the dish.
To make the crumble:
In a medium sized bowl, mix together all of the dry ingredients.
Add the vanilla and cut in the vegan butter until the mixture resembles fine breadcrumbs.
Spread the crumble mixture evenly over the top of the apple filling.
Bake for 50 minutes, or until the topping is golden brown and the apples are bubbling.
Leave to cool on a wire rack for 10 minutes before serving.
Print this post
Comments
Post a Comment