There’s definitely something comforting about warm apples smothered in buttery, crisp, golden crumbs topped with heaps of hot custard. It takes me back to the days when I lived at home and my mum would make apple crumble- though it has to be said, she wasn’t really the best at making desserts!
There were always bits of tough, fibrous peel, a soggy crumb topping, limp apples that lacked oomp of which there were always too many, especially when compared to the barely-there-layer of crumble topping. As an adult, I knew I had to change this (sorry mum, hope you never read this!).
Ingredients for filling:
- 4 apples sliced and cored
- 100g sugar
- 30g coconut oil
- 200ml plant milk
- 1tsp vanilla extract
- ½ tsp ground cinnamon
Ingredients for crumble topping:
- 180g oat flour
- 60g whole oats
- 80g caster sugar
- 100g vegan spread/butter
- Melt the sugar in the coconut oil.
- Stir in the milk, vanilla extract and cinnamon and continue to heat for a further 5-10 minutes.
- Add the apples and allow them to cook in the caramel sauce for 10 minutes on a low heat.
- In the mean time, combine all crumble topping ingredients together.
- Pour the apples into a deep baking dish and sprinkle the crumble topping over them.
- Bake for 35 minutes or until the top browns.
Serve this caramel apple crumble with cream or custard and get someone to hug you at the same time, it feels amazing!
Apples were created to be enjoyed in dessert. Agree right?! If you’re thinking the same thing, then you might want to check out this apples and pears cake I made, which is amazing with custard or ice cream: https://foodflaneur.com/2018/12/11/apples-and-pears-cake-vegan/.
I’d like to give a massive thanks to Lauren’s Latest for her inspiration in helping me create this recipe. You can find her version here: https://laurenslatest.com/salted-caramel-apple-crumble-kitchenaid-challenge-video-with-giveaway/.