Apple Cinnamon Crumble - Vegan
PREP TIME
25
COOK TIME
40
REST TIME
20
TOTAL TIME
85
CATEGORY
Dessertery
SERVINGS
12
EQUIPMENT
Baking Dish
Oven
Apple Cinnamon Crumble - Vegan
Snuggle up with warm Apple Cinnamon Crumble in winter. Enjoy it with a dollop of vanilla ice cream. A classic warm-cold combo. A foolproof recipe. Works every time.
It has taken me several attempts to make this recipe perfect and I have finally done it. It has the perfect crumble to apple ratio. Topping is not doughy or hard and filling is not mushy or runny. It has an optimal balance of tartness and sweetness with a hint of cinnamon flavour and aroma. The crumble is amazingly crunching yet soft. My apple crumble recipe ticks all the checkboxes.
PREP TIME
25
mins
COOK TIME
40
mins
REST TIME
20
mins
TOTAL TIME
85
mins
CATEGORY
SERVINGS
Dessertery
12
EQUIPMENT
Baking Dish
Oven
INGREDIENTS
APPLE FILLING
1kg Granny Smith Apples (green apples) peeled, cored and cut into 1.5cm cubes (Note 1)
1 tbsp plain flour
1/2 cup white sugar, preferably caster / superfine
2 tbsp lemon juice, or sub with water if you do not like tartness
1/2 tsp ground cinnamon
TOPPINGS
1 1/4 cup cup rolled oats (slightly pulsed) / oatmeal (quick cooking is ok as well)
1 cup plain flour
3/4 cup brown sugar (loosely packed)
1/2 tsp baking powder
1 tsp cinnamon powder
1/2 cup flavourless oil ( I use rice bran oil)
Pinch of salt
INSTRUCTIONS
Preheat oven to 180°C.
Place chopped apple in a bowl. Sprinkle with flour, sugar and cinnamon, then pour over lemon juice. Toss to coat aplle well with all the ingredients.
Place apples in a 1.5 litre flat baking dish and spread out evenly.
Place topping ingredients in a seprate bowl. Mix until clumps form, like wet sand. Spread over the apples evenly so that the applease are completely covered with the topping.
Bake for 30 to 40 minutes or until golden brown. Remove the tray from oven, cover loosely with foil to keep warm and let stand for 15 to 20 minutes (let's the apple filling come together).
Serve warm with vanilla ice cream.
NOTES
Weight is BEFORE peeling and coring apples. I like making this with Granny Smith apples (green apples) because they are slightly tart. You can use any apples you want, or even pears. Balance the tartness by adding extra lemon. Peaches work too but you can cut back on the sugar a bit. This recipe is also great for any type of berries. Whatever you use, don't omit the sugar completely because it's part of how the filling becomes a bit jammy rather than watery.
To make ahead, prepare recipe up to just before placing crumble topping on top. Cover topping with cling wrap in a separate contaier (refrigerate if it's hot where you are) then crumble over just before baking.
Refer to the post for all the making photos and additional recipe tips.
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