This vegan apple crumble is a delightful and delicious treat. It’s not just vegan but also gluten-free. It’s made with oats, almonds, and walnuts instead of all purpose flour. It’s also refined sugar-free because I’m using Medjool dates as a natural sweetener. While still a dessert, this apple crumble has many healthy and good-for-you ingredients. All this doesn’t compromise the flavour, though. It’s a scrumptious, satisfying, and comforting treat. Vanilla and cinnamon in the crumble create a nice aroma. Serve this warm apple crumble with some homemade vegan vanilla ice cream to give it a cold contrast.
This dish was actually the first recipe my husband and I tackled before we knew much more about creating recipes. We served it to our friends one late October night while we were hanging out on our terrace, and they really liked it. Their praise was an encouragement for me to get deeper into creating my own recipes. Because of that, this apple crumble has a special and nostalgic meaning for me.
There is nothing quite like the smell of apple crumble filling a home after baking. It creates a soothing, warming, and cosy feeling. I think it’s definitely one of the best desserts out there. It reminds me of old times, a rustic country environment, and the simplicity of life. I love making this dessert for the holidays and sharing it with family and friends.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious recipes with apples:
- Vegan Apple Strudel (veganski jabolčni zavitek)
- Caramelised Apples with Vegan Dulce de Leche
- Vegan Bircher Muesli with Silken Tofu
Vegan Apple Crumble (GF)
Ingredients
- 100 g medjool dates pitted
- 1 kg apples peeled, cored and chopped into cubes
- 2 tsp Ceylon cinnamon powder divided
- 1/2 tsp vanilla powder divided
- 40 g walnuts chopped into smaller pieces
- 150 g almonds
- 100 g gluten free oats I used Nairs gluten free Scottish porridge oats
- 80 ml (1/3 cup) coconut oil melted
Instructions
- Make the medjool date paste by combining medjool dates (remove their pits before that) and 100 ml of boiling water in a blender. Mix on high speed for a few seconds (put the button on high speed even before you turn on the blender so it starts from the high speed). Scrape the mixture and mix again by starting on low speed then slowly turning it to high. Divide the medjool date paste into two equal parts.
- Peel, core, and chop the apples. You will need 1 kg of apples after they're peeled. I used sweet Gala apples, which are my favourite for this dish.
- Transfer apples to a large pot. Depending on what variety of apples you are using you may need to add some water. I didn't need any. Be careful to not put too much water though. If there's too much water left in the pot you will have to cook the apples for longer and they will become too soft.
- Start cooking the apples on medium with the lid on. After a few minutes the apples should have released some liquid and at that point you can add 1 tsp of cinnamon, 1/4 tsp of vanilla and half of the medjool date paste (if you started cooking the apples by adding water to them, then you can add the cinnamon, vanilla and the medjool date paste immediately). Mix together.
- Cook the apples on medium heat for 10 min until they become softer and most of their liquid evaporates. Open the lid a little bit after the water from the apples starts boiling to allow for faster evaporation.
- Crumble walnuts with your hands and mix them into the cooked apples.
- Transfer the apples to a greased baking dish (I used 23 cm round baking dish) and spread them evenly.
- Put almonds, oats, 1 tsp of cinnamon, 1/4 tsp of vanilla, the other half of medjool date paste and melted coconut oil into the blender. Mix together and press the mixture down with a stick. If you wish you can leave some almond chunks in there for a crunchier crumble or you can just blend everything together into a dough.
- Transfer the crumble onto the top of the apples and arrange it evenly.
- Bake on the middle rack at 180 °C for 18-20 min. It's done when the top becomes dark brown.
- Serve warm with a scoop of vegan vanilla ice cream.
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