… Crust: 1/2 cup raw almonds 1/2 cup rolled oats 3/4 cup white whole-wheat flour Mix flour, oats, sugar, cinnamon and solidified Prepare the crumble first. 2 tablespoons maple syrup. This combination I found works well together and is something that I tend to have on hand most of the time in Summer. If too dry, add a bit more maple syrup. 1.5 tbs any kind of sweetener, I used coconut sugar but xylitol, rice malt syrup or maple syrup will also work. Place the crumble in a preheated oven at 170 C for 25-35 minutes. 1 tablespoon coconut oil or avocado oil. https://www.olivemagazine.com/recipes/vegan/vegan-apple-crumble Preheat oven to 180C (350F). Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year. Bake, uncovered for 25 to 30 minutes or until crumble is golden brown. Tag @theminimalistvegan on Instagram and follow us to see the latest! You’ll receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. Preheat the oven to 350F/180C. Required fields are marked *. drops of vanilla extract (optional) 1 cup almond meal 1 cup macadamias 2 medjool dates After about fifteen minutes, add the coconut cream. This site uses Akismet to reduce spam. All our resources are 100% free! Vegan Apple Coconut Crumble Pie. © 2020 Veganuary. Apples are in season, yay! Place the peaches, sweetener of choice and vanilla in a medium saucepan and cook on low-medium for 10 minutes with the lid on. Nutrition information is a rough estimate calculated automatically. Make the crumble: I prefer not to use flour in my crumble as I’m gluten free, but if you’d like it, use about 80g flour, and half the amount of oats. The accuracy of this information is not guaranteed. Divide … Learn how your comment data is processed. Pulse 1 cup oats in a food processor until coarsely ground. Enter your email below for fresh recipes and articles delivered straight to your inbox. Add the Almonds and continue to mix until everything's combined. Don’t throw them away! Veganuary is a charity registered in England and Wales (1168566) inspiring people to try vegan for January and throughout the rest of the year. And this time of the year is perfect for baking delicious, super healthy, sweet treats, like this vegan apple and blackberry crumble, which is also fat-free, although you can add some coconut oil or any other healthy fat if you want, it’s up to you! Melt coconut oil (or margarine) in a pan, and add the pear halves. Pour in melted vegan butter, and mix together until it resembles a wet crumble. With a fork, blend in the coconut oil until the mixture is crumbly and the coconut oil is in pea sized pieces. Every Friday, we send a free newsletter to subscribers with our latest content. Vegan, grain-free, gluten-free. Then add a generous scoop of the mixture to the top of the bases and sprinkle some of the remaining crumble. Your email address will not be published. Discard the seeds, core, and flesh (or save for another use!) A luscious triple berry filling atop a crisp crust & topped with a delightful coconut crumble makes for one easy, healthy and delicious gluten-free and vegan dessert! It’s also vegan butter-free, and uses coconut oil (or olive oil) instead. Rub the oil or margarine into the oats. Sweet Laurel makes grain-free desserts we adore and, for Christmas, we asked founder, Laurel Gallucci to help us make anything gooey, delicious and refined sugar-free that we could top with a scoop of Pressed Juicery’s Vanilla Coconut Frozen.. Best.Thing.Ever. I changed this recipe to make it vegan and healthier by using raw sugar and wholewheat (wholemeal) flour, and by replacing the 1/2 cup of butter with 1/3 coconut oil. For the crumble, you can swap out the macadamias for any other type of nut. You can use all these ingredients for crumble cakes! For the topping add all the Xylitol and spices into the apples then add the melted coconut oil and mix. Incidentally, serve this I like to keep some chunky bits in there to get the crunch of the macadamias. Add the pieces of chocolate and mix well. Make the crumble: I prefer not to use flour in my crumble as I’m gluten free, but if you’d like it, use about 80g flour, and half the amount of oats. Blend using the S blade for around 30 seconds to a minute until the desired texture is reached. Made with rolled oats, almond flour, coconut oil, and sweetened with a little bit of maple syrup, this apple crisp made without butter comes together in less than an hour. To make the crumble topping place the oats, maple syrup, coconut oil, cinnamon and vanilla in a blender and pulse until you have a crumbly mixture. Make sure to stir occasionally. The coconut peanut crumble is an easy affair of shredded unsweetened coconut, almond flour, maple syrup and chopped peanuts. Transfer to a bowl and add remaining 1 cup oats, brown sugar, salt, coconut oil and water. 10 tbsp coconut sugar (or other unrefined sugar) or maple syrup, 1/3 cup solid coconut oil (or margarine, but coconut is better), ½ cup coconut sugar (or other unrefined sugar), ½ cup 80% dark chocolate, broken into pieces (ginger chocolate is especially good! A few drops of vanilla extract (optional). Step 1 Preheat oven to 375 degrees. Juice of one lemon. ). Bake for 45 minutes. If you don’t have whole wheat pastry flour, don’t stress. Ingredients 5-6 apples, peeled and chopped. CRUMBLE TOPPING: To a large mixing bowl add the coconut sugar, gluten-free all purpose flour, chopped pecans, coconut oil, and maple syrup and stir to combine.It should be the texture of wet sand (a little gritty, a little clumpy). The filling is perfect. Mix in oats and coconut shreds. This summer dish is only a … The crumble mix makes up both the base of the bars AND the crumble topping, which makes life a LOT easier! For me, for example, it was a minimal residue of coconut flour that I wanted to use up for a long time and the rest of the vegan butter from the Easter brunch. All Rights Reserved. There are a few simple tricks for making a gluten free and vegan apple crumble: Use coconut oil. In a bowl or 2 small bowls, toss your 2 cups fruit (mix and match your preferred fruit choice), oat … Quarantine Crisp with Vegan Ice Cream. This warm, vegan black cherry crisp is a delectable blend of black cherries, maple syrup, cinnamon, allspice, ground cloves, fresh thyme leaves, topped with rolled oats, almond flour, chopped pecans, maple syrup and coconut oil. Coconut oil is a great vegan substitute for butter because it’s a solid fat: its texture is similar to butter and it works similarly in baked goods! You can also serve it with a dollop of coconut ice cream on top and let it melt a little. You can substitute regular all-purpose flour if you need to. Mix all ingredients for the filling and place in an ovenproof dish. Coconut cream would also be nice to cut through the sweetness but more suitable to be put on the side rather than on the top of the crumble. Is there a better dessert for the season? Place the stewed peaches in 4 separate ramekins and top with crumble mixture. The more you use your hands, the more you’ll warm up the vegan butter which will result in a tough, not-very-crumbly crumble. Add the sugar and desiccated coconut. Make the crumble. It takes no more than 30 minutes to make and is sure to please everyone! Would love for you to leave a comment and rating below. Tip: Frozen cherries are much easier to use than fresh for this recipe. Chocolate flakes or grated chocolate to scatter on top; Warmed coconut … Set aside. It will look like there’s too much liquid, but don’t worry, as it will be absorbed by the crumble. Vegan Pear and Almond Crumble (Gluten-Free), Chocolate Chia Seed Pudding with Cashew Cream. Spread your crumble mixture evenly over the fruit layer. So, what about juicy cinnamon and cloves-spiced roasted plums, topped with crunchy coconut almond oat topping sweetened with maple syrup and served with a scoop of coconut milk. In a large bowl combine all the filling ingredients making sure that all the pears and dates are coated well. You can read our cookies policy here. It seemed like the perfect time to make a plum crumble… Plumble? 2 tablespoons coconut oil. 100g (1 cup) rolled oats; 150g (1 ½ cups) desiccated coconut; 100g (½ cup) coconut sugar (or light brown sugar); 2 teaspoons cinnamon; ⅔ teaspoon baking powder; Pinch of salt; 300g (1 ¼ cup) unsweetened apple sauce (or 4 large peeled and cored cooking apples such as Bramley or Granny Smith); Optional. Add the sugar, and allow to caramelise. While it’s cooking, combine the almond meal, macadamias, dates and coconut in a food processor. Preheat the oven to 180 C / Gas 4. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest. 1 tablespoon cinnamon. Place the contents into a casserole dish. 1.5 cups almond flour. Apples are generously coated with coconut sugar, cinnamon, nutmeg and fresh ginger. In a medium bowl, combine the oats, flour, coconut oil, … Coconut Oil Blueberry Crisp Crumble Blueberry crisp crumble with an oat and coconut oil topping Sprinkle the mixture over rhubarb and apple mixture. From Jenny Sugar, POPSUGAR Fitness Ingredients. My one tip is to use your hands as little as possible. Big flavors like cardamom, ginger, and cinnamon lend zip to creamy homemade coconut … Set aside while preparing the cake. If too wet, add some more gluten-free flour. Lightly sprinkle the cavities of the apples with cinnamon. A touch of ground flax seeds binds it together into a cookie-like round, which you bake then break into chunks. Add coconut oil and use your fingers to combine until you reach a sandy, crumbly … Vegan Apple Crisp recipe that is gluten-free, dairy-free, and refined sugar-free. Mix all topping ingredients (except slivered almonds reserved for garnish, if using) in a separate … You’ll still get a little boost of fiber and whole grains from the oats! We use cookies to help give you the best experience on our website. The best thing about this recipe is that you can swap the peaches for any other fruit you may have at home – berries, apples, plums, pears to name a few. Nothing better than a dessert recipe that has very few ingredients and simple instructions. Vegan Crumble Substitution Suggestions. It’s also gluten-free optionalwhen you use a gluten-free flour blendin place of the unbleached all purpose. If you try this recipe, let me know! This peach, macadamia and coconut crumble, is so easy to make and such a great recipe to keep on hand when you’re craving something sweet, have unexpected guests arriving or are running late with dinner preparations. While the flavor of butter is a bit more savory and rich, it’s only a slight difference. In a medium bowl, whisk together the flour, coconut sugar and cinnamon. Hope you enjoy it and remember to pull it out when you’re desperate for a little sweet treat . It’s slowly but surely starting to warm up here (Australia) and this recipe is something that I’ll be making over the summer months with the stone fruits. This intensely flavorful gluten-free, vegan peach crumble with masala chai-spiced coconut sorbet is the perfect summer baking project. Place in the oven and bake for 10 minutes or until the top of the crumble starts browning. (Check out my post on coconut oil if you missed it.) Note: we believe that your email inbox is a sacred place and promise to never misuse your information or send you spam. Drizzle with lemon juice to stop browning. Spread the filling mix evenly in a pie dish and set aside. Secondly, I’m using coconut oil in this recipe. Topping. Peel the pears, cut in half, and remove the stalks and seeds. In a separate mixing bowl, make crumble by mixing together flour, pecans, coconut sugar, salt, and cinnamon. Return to the oven and bake for another eight mins. Stir together the coconut sugar, flour, and coconut for the crumb topping. Your email address will not be published. This peach, macadamia and coconut crumble is easy to make and a great recipe to keep on hand when you’re craving something sweet or have unexpected guests. For the crumble topping, reusing the bowl from the filling, combine all … Place the mixture onto the top of the pears. Much easier to use than fresh for this recipe pears, cut in half, and coconut! 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