This vegan apple crumble recipe is dairy- and gluten-free, and packed with tart Bramley apples, warming cinnamon and nutty crumble.
Ingredients:
3 Bramley apples (about 900g), peeled, cored and cut into
2-3cm chunks½ lemon, juiced
60g sultanas
2 tsp ground cinnamon
60g maple syrup
For the crumble topping
175g gluten-free plain flour
100g free-from pure oats
90g dairy-free spread
or coconut oil50g pecans, roughly chopped
50g hazelnuts, roughly chopped
50g dried cranberries
100g maple syrupDairy-free cream or ice cream,
to serve (optional)
Method:
Preheat the oven to gas 5, 190°C, fan 170°C.
Put the apples in a 25 x 16cm ovenproof dish at least 5cm deep.
Pour over the lemon juice and toss to coat. Scatter over the sultanas and cinnamon, then drizzle with 60g maple syrup. Mix well, then put the dish on a baking tray and bake for 10 mins.
Meanwhile, mix the flour and oats in a large bowl. Rub in the spread with your fingertips, then stir in the nuts, cranberries and 100g maple syrup until just combined. Don’t overmix as it can become sticky.
Scatter the topping over the baked apple mixture but don’t pack it down. Bake for a further 35 mins or until lightly golden-brown on top and bubbling at the edges. Leave to cool slightly, then serve with dairy-free cream or ice cream, if you like.
