A while back, I posted this recipe for apple crumble. It was a bit of an experiment that gave me some interesting results. It’s a good breakfast crumble, but it’s not something I would make for dessert on a regular basis.
When I make apple crumble for others, I make a different recipe. After making this recipe for some dinners and being asked for the recipe a few times, I decided to share the recipe here. The crumble portion is a little less crunchy than in most recipes. This one has a blend of different textures.
As with most things I cook or bake, I have a tendency to simply add ingredients until the mix looks right, rather than measuring them. This time, I made the effort to measure them so that I could share the recipe. I recommend making this for guests when you’re unsure about what to make for dessert. It’s easy and allergy friendly (aside from nuts), and accommodates all kinds of different dietary choices.
Apple Crumble (vegan, paleo, white sugar free)
2 apples, peeled and chopped
1/4 cup + 2 tbsp almond meal
2 1/2 tbsp coconut oil
2 tbsp coconut palm sugar
1 tsp cinnamon, split into 1/2 teaspoons
Preheat oven to 350F.
Place the chopped apples in an even layer in a baking pan. Sprinkle half the cinnamon over the apples and toss around until the apples are evenly coated.
Mix the rest of the ingredients in a separate bowl. Try to spread the mix evenly over the apples and bake for 20-25 minutes. Makes 2 servings, so multiply as needed.