It’s that time of year again when local apples are I’m abundance. As a family we’ve already been apple (and pear, and plum!) picking three times this season, and my son just brought home another bag of beautiful apples from his school’s field trip to Quinn Farm. Needless to say, I have more apples (and pears, and plums!) than I know what to do with.
So yeah, it’s that time of year again… Apple crumble time!! Our Coconut Apple Crumble recipe is vegan as always, and with a coconuty twist. Enjoy!
P.s. I’ll be following up this recipe with other sweet & savoury ideas on how to incorporate apples (and pear, and plum!) into your plant-based meals. Stay tuned.
Makes: 1 crumble (6-8 people)
Prep time: 10 mins
Baked Time: 30 mins
1 dozen firm apples (such as Macintosh or Honeycrisp)
1 tsp cinnamon
1 1/2 cups rolled oats
1/2 cup flour
1/3 cup coconut palm sugar
1/3 cup vegan butter (such as Melt)
1 40g package of Hungry Buddha Coconut Chips (Classic flavour)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 pinch sea salt
1 pinch of clove powder (optional)
- Preheat Oven to 350F
- Peel and core the apples. Cut the apples into large chunks
- Toss the apples in 1 tsp of ground cinnamon, place them in a large pie dish
- In a mixing bowl, combine the rolled oats, flour, sugar, cinnamon, coconut chips, nutmeg, salt, and optional ground clove powder – mix well to combine the dry ingredients.
- Add the vegan butter to the dry ingredients and use a spatula or your hans to work the butter into the dry ingredients… it’s good if the mixture forms little clumps, this is what you want for the “crumble” topping.
- Spread the topping evenly onto the apples.
- Bake for approx 30 minutes – you’ll know it’s ready when the top begins to brown nicely and the apples underneath are bubbling hot.
- Allow to cool before serving.