I love a good Apple Crumble – who doesn’t!? But unfortunately, my recipe of choice contains Wheat and Sugar – both of which I am currently trying to avoid…It really is a great recipe though, so I’ve included it here anyway and just put my modifications in brackets so you can decide for yourself which way to make it. I had some Blackberries in the fridge that were at the end of their days, so I decided to pop those in along with the Apples, and I also needed to use up some Hazelnut meal i had lying around . Originally from The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets (my favourite!), this Crumble takes about 10 minutes to prepare – the most time consuming thing being the peeling of the Apples…And then sit back with a good book while it bakes in the oven!
4 large Apples, peeled, cored and sliced (I used 2 Granny Smith & 2 Red Gala)
1 cup Blackberries
1/4 cup Granulated Sugar (1/4tsp. Stevia Powder)
1/2 tsp. Vanilla Extract
3/4 cup plus 1 Tblsp. Unbleached All-Purpose Flour (Barley Flour)
1 tsp. Cinnamon, divided
1 cup (125g) finely ground Almonds (I mixed with half ground Hazelnuts)
1/2 cup Brown Sugar (Coconut Sugar)
1/4 tsp. Nutmeg
1/4 tsp. Salt
1/2 cup non-dairy butter, melted (1/4 cup Coconut Oil)
– Preheat oven to 375F/190C. Lightly grease 8-inch square/round baking dish.
– In a medium bowl, toss together Apples, Blackberries, Sugar, Vanilla Extract, 1 Tblsp. Flour, and 1/2 tsp. Cinnamon until Apples coated. Arrange in prepared baking dish.
– In another bowl, combine the 3/4 cup Flour, Almond & Hazelnut meal, Brown Sugar, Nutmeg, remaining 1/2 tsp. Cinnamon and Salt. Cut in the Butter/Oil until mixture is fine and crumbly. Sprinkle topping over Apple & Blackberry mixture.
– Cover with foil and bake 45 mins., until apples soft when pierced. Uncover, and bake 10 more mins. or until crumble is crisp and golden in colour.
*Serve with Custard or Ice cream…