Warm Cinnamon Apple Crumble - Gluten Free + Vegan


Warm Cinnamon Apple Crumble


Gluten Free + Vegan + Soy Free + Corn Free + Refined Sugar Free


Ingredients


Filling:


7 small/medium apples, diced

1/2 tablespoon organic powdered cinnamon

1/2 tablespoon lemon juice

1 teaspoon vanilla extract

1 tablespoon water

1/4 cup coconut sugar

2 tablespoons potato starch

6 tablespoons water


Crumble:


1/2 cup oat flour

1/2 cup brown rice flour

1/2 cup blanched almond flour

2 tablespoons coconut sugar

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/4 cup vegan butter (I used Miyoko's!)

1 teaspoon apple cider vinegar

1/4 cup + 2 tablespoons water


1 tablespoon vegan butter (for crumbling over top)

1/2 cup salted, roasted pecans (optional)


Directions


Preheat oven to 350 degrees Fahrenheit.


Filling:


Add diced apples and all filling ingredients (aside from potato starch and water) to a large pan or pot, and stir thoroughly. Cook on medium for about 10 minutes, until apple juices begin to release and apples are a bit softer. Mix potato starch and water until completely dissolved in a separate bowl. Take apples off of heat. Add potato starch and water to apple mixture - this is your thickener, so stir briskly. Once thickened, set aside.


Crumble:


Sift all dry ingredients into a medium sized mixing bowl. Add butter and 'cut' in by mashing in with a fork until incorporated evenly and it looks crumbly. Add all wet ingredients, and mix until just combined.


Spoon alternating scoops of crumble and apple filling in to a glass baking dish. Top with pecans and crumble a tablespoon of vegan butter over the dish.


Bake at 350 degrees Fahrenheit for 25 minutes. Best served warm with a dollop of vanilla yogurt, whipped coconut cream, or ice cream!


Background:


It's Sunday morning - gloomy, lightly sprinkling. I tiptoe into the kitchen before my toddler wakes up. I cut up all of the apples that are starting to lose their crisp - apples that have soft spots, are getting a little mealy, or you just have too many are perfect for baking. This apple crumble is only lightly sweet, and is accentuated by salted, crunchy pecans. I used potato starch instead of corn starch, as some folks are sensitive to it. It's basically an easy apple pie with little room for screwing up, and more healthful ingredients. If you eat the whole thing to yourself, and have to explain why the house mysteriously smells like cinnamon apples, I understand.




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