Course: Dessert
Cuisine: English
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 35 minutes minutes
Servings: 8
Calories: 312kcal
The best vegan apple crumble recipe! Deliciously warm spiced apple filling meets crunchy nutty gluten-free topping for a perfect bake!
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Filling:
- 2 Granny Smith apples peeled, cored, and thinly sliced
- 2 Honeycrisp apples peeled, cored, and thinly sliced
- 2 tablespoon dried cranberries softened, chopped
- 1 teaspoon demerara sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ginger powder
Topping:
- 115 g hazelnuts toasted and roughly chopped
- 120 g almond flour
- 1 tablespoon rice flour optional
- 4 tablespoon demerara sugar
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- 4 tablespoon coconut butter melted
Preheat oven to 350 F/180 C.
In a large bowl, mix sliced apples, cranberries, sugar, cinnamon, nutmeg and ginger powder. Distribute the mixture evenly in a medium baking dish.
In the bowl previously used, mix together chopped hazelnuts, almond flour, rice flour (if using), demerara sugar, cinnamon, salt and coconut butter. If the mixture looks too wet add in 1 tablespoon of rice flour.
Distribute the topping mixture evenly all over the apple filling.
Place the apple crisp in the oven, and bake for about 30-40 minutes, or until the apple filling is soft and the topping is crunchy and golden-brown. If the top browns too quickly, cover with foil and continue to bake.
Once ready, remove the apple crumble from the oven and allow to cool before serving.
Crumble variations:
- You can choose any apple variety, as long as it has a firm and crisp texture, and a slightly tart flavour. I like to use a combination of Honeycrisp and Granny Smith apples
- You may use only hazelnuts or substitute half the amount with almond flakes, pecan nuts, walnuts or pistachio.
Calories: 312kcal | Carbohydrates: 31g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Sodium: 76mg | Potassium: 195mg | Fiber: 7g | Sugar: 20g | Vitamin A: 49IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 2mg