Healthy Apple Crumble (Vegan, Gluten free)
This healthy apple crumble is twice cooked, resulting in the most gorgeous flavor, melt-in-you-mouth apples, and a perfectly golden crumble topping.
Servings: 4
Equipment
- Cast iron skillet
Ingredients
- 4 large apples- peeled honey crisp or granny smith preferred
- ½ cup water
- 1 tsp cornstarch
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- ½ tsp ginger
Topping
- 1 cup old fashioned rolled oats
- ½ cup almond flour
- ½ cup sugar I used the allulose sweetener blend from Trader Joes--monk fruit, or coconut sugar would also work well.
- ½ tsp cinnamon
- ½ tsp salt
- 3 tbsp coconut oil at room temperature
Instructions
- Begin by peeling and chopping the apples into 1 inch chunks. Add the apples, spices, cornstarch, and water to a cast iron skillet, then simmer, covered, for 10 minutes.
- After 10 minutes, uncover the apples, and increase the heat to medium high to allow some of the moisture to cook out, stirring every couple minutes.
- Remove the pan from the burner and allow to cool for 20-30 minutes.
- *If you do not have a cast iron skillet, use a large fry pan, then once the apple mixture has cooled, transfer to a Pyrex baking dish for baking.
- Preheat the oven to 350 degrees once the apple mixture has started to cool.
- To make the topping, stir together all the dry ingredients, followed by the coconut oil. I like using a fork to break up any large lumps. One trick that works well, is to refrigerate the oats and almond flour while the apples are cooking on the stove. This helps the coconut oil stay in a solid form before baking.
- Pour the entire mixture onto the cooled apples, spreading with a fork to cover completely. I like to press down on the crumble once I'm done to make sure it bakes into the apples.
- Bake for 30-40 minutes until the crumble is deep golden brown.
- Allow the apple crumble to cool for 10 minutes before serving. I like topping mine with coconut whipped cream. Leftovers can be added to oatmeal, smoothies, or enjoyed reheated.