Free-from apple crumble

Free-from apple crumble recipe

8 ratings

Apple crumble is the ultimate British dessert – packed with tart Bramley apples, warming cinnamon and nutty crumble, this delicious version is also vegan, dairy- and gluten-free, so perfect for serving at a family get-together. Make ahead and freeze, or serve straight from the oven with a scoop of dairy-free ice cream. See method

  • Serves 8
  • 15 mins to prepare and 45 mins to cook
  • 386 calories / serving

Ingredients

  • 3 Bramley apples (about 900g), peeled, cored and cut into 2-3cm chunks
  • ½ lemon, juiced
  • 60g sultanas
  • 2 tsp ground cinnamon
  • 60g maple syrup

For the crumble topping

  • 175g gluten-free plain flour
  • 100g free-from pure oats
  • 90g dairy-free spread or coconut oil
  • 50g pecans, roughly chopped
  • 50g hazelnuts, roughly chopped
  • 50g dried cranberries
  • 100g maple syrup
  • dairy-free cream or ice cream, to serve (optional)

Each serving contains

  • Energy

    1620kj
    386kcal
    19%
  • Fat

    16g 23%
  • Saturates

    2g 12%
  • Sugars

    32g 36%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 57.5g Protein 4.6g Fibre 4.3g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the apples in a 25 x 16cm ovenproof dish at least 5cm deep.
  2. Pour over the lemon juice and toss to coat. Scatter over the sultanas and cinnamon, then drizzle with 60g maple syrup. Mix well, then put the dish on a baking tray and bake for 10 mins.
  3. Meanwhile, mix the flour and oats in a large bowl. Rub in the spread with your fingertips, then stir in the nuts, cranberries and 100g maple syrup until just combined. Don't overmix as it can become sticky.
  4. Scatter the topping over the baked apple mixture but don’t pack it down. Bake for a further 35 mins or until lightly golden-brown on top and bubbling at the edges. Leave to cool slightly, then serve with dairy-free cream or ice cream, if you like.

Freezing and defrosting guidelines

Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months. Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place on a baking sheet for 10 minutes in a moderate oven.

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