This simple but delicious apple crumble is perfect for a last minute dessert. It is a total crowd pleaser and is ready in under an hour.
The ultimate apple crumble has to have soft caramelized apples but the best part of a crumble is the topping. The secret to the crisp topping for my crumble is Fauxmage dairy-free butter. Their butter is creamy and is super buttery in taste. It is also spreadable, melts fantastically, great for baking and frying.
I highly suggest using vegan butter than coconut oil or canola oil when making the crumble topping. The butter add so much more flavour than coconut or canola oil.
Apple crumble comes in so many variations, but I wanted to keep it simple and let the ingredients speak for themselves. However, if you want to jazz up this recipe you can pair the apple with another fruit or add nuts to the topping. However you choose to make your crumble I am sure it will taste amazing!
Preparation time: 10 minutes
Cooking time: 20 minutes
For crumble topping
1 cup/ 250ml rolled oats
1/3/ 80ml cup whole wheat flour
2T/ 30ml brown sugar
30g Fauxmage dairy-free butter, melted
Pinch of salt
For crumble filling
3 large golden delight apples, peeled and diced
Pinch of salt
½ t/ 2.5ml ground cinnamon
1. Preheat oven to 175°C.
2. In a large mixing bowl, mix together your oats, flour, sugar, butter and salt. Mix the ingredients together until fully incorporated and set aside to be used later.
3. For the filling, mix together apples, salt and cinnamon. Mix it until each apple is coated in the spice.
4. To assemble the crumble. Pour out the apple filling mixture into a glass baking dish and gently press down the apple with your hands or a spoon. Sprinkle over the topping mixture and bake your apple crumble for 15-20 minutes or until the apples are tender and the topping is golden brown. Allow the apple crumble to cool completely before serving to allow the juice to fully thicken.
5. Serve the crumble with a scoop or two of ice cream and enjoy!
NUTRITION per Serving
calories 260 | cabs 50.5g | fat 8.3g | protein 6.2g