Toffee apple crumble

(Vegan, gluten-free, vegetarian, nut-free and dairy-free)

The humble crumble has always been a favourite of mine from childhood. Although it can be made with a variety of different fruits, to me the apple crumble is the best.

I wanted to add a different take on the original.

This time of the year between autumn and winter certain spices and flavours spring to mind, such as

• Toffee
• Pumpkin
• Cinnamon
• Ginger
• Nutmeg
• Orange zest
• Cloves

Such beautiful combinations.

I remember the Halloween toffee apples we had as a child and had a light bulb moment, toffee apple crumble. I didn’t want to use a sweet vegan toffee sauce, my favourite ingredient to use is Medjool dates, softened and blended they make a great toffee substitute.

For me apple crumble has very fond memories. It was something my mum often baked for Sunday tea. I always liked mine back then warm and then put into the fridge to set cold. I still remember that taste, my mum was a fabulous cook.

I like to use a lovely crisp easting apple for this recipe, something like a tart Granny Smith, Gala or Discovery. If you use Bramley cooking apples, I find you have to add extra sugar.

How long does it keep?

This recipe is fine kept in the fridge for a few days, it also freezes very well.

Why is apple crumble such a favourite?

• It is a fuss-free, easy to make recipe. Is is also a easy recipe to double up on and make a bigger batch.
• A great recipe for the Autumn and colder months when seasonally apples are at their best.

Toffee apple crumble

Author: theglutenfreeveganalchemist Courses:Recipe menu

Difficulty:BeginnerPrep time: 45 minutesCook time: 25 minutesRest time: minutesTotal time: 1 minuteServings:4-5 servingsCalories: kcal Best Season:Winter

Description

A delicious different take on that wonderful dessert the Apple Crumble. It is both gluten-free and vegan. A great dessert for those cold winter months.

Ingredients
For the filling

• 8 eating apples peeled, cored and diced, I used Gala
• 100 g of pitted Medjool dates
• 100 ml of boiling water
• 3 tbsp of light brown sugar
• 1 tbsp of golden syrup
• 1 tsp of vanilla extract

The topping

• 150 g of salted dairy-free butter
• 90 g of soft brown sugar
• 115 g of gluten-free plain flour
• 75 g of gluten-free jumbo oats

Instructions

1. Chop the dates and add to a heat-proof bowl and cover with the boiling water. Leave to soak for 30 minutes until really soft. Add the vanilla extract and mash to a thick paste with a fork.
2. Preheat the oven to 190 C
3. Peel, core and chop the apples into small chunks, place into a saucepan and add the dates, sugar and golden syrup. Cook on a medium heat until the apples have started to soften. Layer the apples into a 8- inch baking tin.
4. Place the butter, oats, sugar and flour into a large bowl. Rub together using your fingertips or a pastry butter until it resembles large breadcrumbs.
5. Sprinkle the mixture over the apples and place into the oven, Bake for 25-30 minutes until golden brown and bubbling.
   
   Leave to cool and serve with some delicious vegan custard or ice-cream.

Notes

• Dates If you do not have Medjool dates just use any pitted soft dates.
• Dairy-Free butter For this recipe it is best to use a block butter such as Flora plant butter as opposed to a soft spread.
• Apples I like to use a crisp-eating apple instead of the usual Bramley cooking apple. I find them to be too tart for this crumble. Eating apples hold their shape much better in the cooking process and do not need as much added sugar.
• The sugar I did try this recipe with darker sugar but I was not happy with the results. A soft brown sugar is much better suited.

Keywords:apple crumble, gluten free apple crumble, gluten free dessert, toffee apple crumble, vegan apple crumble, vegan dessert

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If you decide to give this recipe a try, please don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too. Feedback is so important.