Vegan, Gluten-Free Apple Crumble

Apple crumble is a well-loved dessert in many South African homes, however, it did not originate here. It’s believed that the apple crumble came to be as a result of food rationing in Britain during the second world war. Later, it made its way to South Africa where it became a key part of our traditions, food and culture.

Although making a crumble can take a fair amount of prep work, sharing it with family or friends always more than makes up for it. It also makes for the perfect breakfast or late tea-time snack, because it can be kept for up to a week - saving you time in the long run (yay!).

In addition to the warmth and nostalgia that crumbles bring to the table, this recipe is also super healthy, providing you with a high dose of vitamin C, fibre, omega-3 and more. Another bonus to this recipe is that it calls for only a few, simple ingredients making it relatively cheap to make.

What you need for the apple filling

• 4 large or 5 medium red or pink apples, peeled
• 1 cup blueberries or berry of choice, frozen or fresh
• ½ lemon, juiced
• ⅓ cup chia seeds
• 1 cup water

Optional switches

*If you would like to use green apples, switch the lemon juice for a heaped teaspoon of coconut sugar, brown sugar or honey

**If you’d prefer to make a crumble using apple only, switch the cup of blueberries for 1-2 extra apples.

What you need for the crumble on top

• 2 cups rolled oats
• ½ cup coconut flour
• ¼ cup coconut flakes
• 5 Tbsp honey or if vegan, use ½ cup coconut sugar
• ½ cup coconut oil, melted

Optional swaps and additions

• *1 teaspoon of cinnamon.
• **More honey or sugar if you have a sweet tooth.

NB: Note when opting for more or less sugar, that the cooked pink or red apples are naturally quite sweet already. In contrast, using green apples makes for a tangier option.

The method for the filling

For the filling, take your apples and wash them under some cold water. Next, remove their cores with an apple-coring device if you have one, or simply cut the apple around the cores and set the cores aside for the birds.

Now, peel your apples with a peeler or cut them into wedges and then peel each piece with a knife. If your apples are organic, you might want to keep the peels and use them to make your own apple cider vinegar.

Slice the apples and then cut them into small cubes, around 1cmx1cm in size. Throw your cubed apples into a big pot, before adding your cup of blueberries if you’ve opted for this version.

Add your cup of water and cover your pot with a lid. Next, gently bring the fruit to a medium boil. Allow your fruit to cook for about 20 minutes or until slightly translucent and soft.

Uncover your fruit mixture and throw in your chia seeds. Stir the mixture well and allow it to cool for at least 15 minutes or until the chia seeds have soaked up most of the liquid. It should almost - but not quite - resemble the consistency and thickness of strawberry jam.

Spoon the mixture into your oven-safe dish and spread it out evenly to create your filling layer. Set aside and work on your crumble if you haven’t already.

The method for the topping

*Note: When honey heats up past 200 degrees Celsius, it can become toxic, so it’s not a great idea to microwave it. If you are using sugar instead, wait and add it in at the end.

Put your coconut oil into a large clean bowl and microwave it until it has melted entirely. Next, add in your honey and stir it until it has melted.

Add your oats, coconut flour, flakes and cinnamon (optional) into the bowl, and stir until the oil lightly covers the mixture. If you are using sugar, now is the time to add it before stirring it into the rest of the mix.

Preheat your oven to 180 degrees Celsius. Go back to your oven dish and gently layer your crumble mixture onto the apple mixture. Press the crumble down very gently to create an even layer. Be careful not to press it too hard to keep it crumbly.

Place your apple crumble into the oven and bake it until it becomes golden and slightly crispy to the touch. This usually takes 20-25 minutes depending on your oven.

Remove the dish carefully and set it aside to cool for at least 20 minutes. Serve warm or cold. This dish is delicious on its own, with vanilla custard or ice cream.

NB: You can store the apple crumble in the fridge for up to a week, but it will lose its slight crunch factor. Don’t worry, any leftovers make for a great breakfast, crunchy or not!

Tell us your food story

Have you tried a vegan twist on an old favourite? Which one was your favourite and why? Let us know in the comments down below or contact us to have your recipe featured on our site.

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Tags: Vegan, Gluten Free, Dessert