apple, pear and ginger crumble.
There are few things in life that make me happier than dessert. In my house, no meal is complete without something delicious to finish with and apple crumble is always a crowd-pleaser.
Think warm, juicy apple with sticky cinnamon, fiery ginger and a sweet, crisp topping – perfection. For a vegan twist on this winning combination, try switching out butter, refined sugar and flour for plant-based alternatives. Coconut oil, maple syrup and almond flour work well, but other plant-based sweeteners like agave syrup or date syrup can also be used. I love this recipe as it’s super quick and easy to prepare (takes 15 minutes!) and uses ingredients you might actually have in the cupboards, which is a result. Plus, it’s absolutely delicious!
*Suitable for vegans
For the apple filling:
- 3 red apples
- 3 conference pears
- 200g raisins
- 1 tsp cinnamon
- 1 dessert spoon maple syrup
For the crumble topping:
- 180g jumbo rolled oats
- 220g ground almonds (or
- 2tsp cinnamon
- 1tsp ground ginger
- 100ml maple syrup
- 3 tbsp coconut oil
To make the filling:
Peel the apples and pears, remove the cores and chop into 1-2cm cubes.
Fill a saucepan with a centimetre or so of water.
Add the apple and pear cubes, cinnamon and maple syrup.
Allow to simmer for around 10 minutes, or until the cubes are softened but still holding their shape.
There should be a sticky syrup left in the bottom of the pan. Stir in the raisins and ensure all fruit is well coated.
Spread the fruit evenly in the bottom of an ovenproof dish.
To make the topping:
Mix together the oats, ground almond and cinnamon in a large mixing bowl.
In a separate, bowl, mix together the maple syrup and coconut oil.
If your coconut oil is solid, microwave the mixture on high power for 30 seconds, or until the coconut oil is fully melted (be sure to use a microwave-proof bowl).
Add the wet ingredients to the dry ingredients and mix well until combined.
Spoon the crumble topping over the apple and pear filling until evenly covered.
Bake for 30 minutes or until the topping is crisp and golden.
Serve still warm with a big dollop of coconut yoghurt and some extra fruit on top!
Sport and Exercise Nutritionist