This Apple Crumble recipe is gluten-free, oil-free, sugar-free and vegan. This classic dessert is full of warming spices and rich flavor. Enjoy this naturally delicious comfort food for a dinner party or weeknight dinner. Even picky kids will be happy eaters.
MEDIUM Servings: 8 Ready In: 60 minutes
5 Sweet, crisp apples (gala or Fuji), peeled
1 tsp. cinnamon
2 tbsp. brown rice flour
2 tbsp. currants
1 tsp. lemon juice
1/4 cup date pieces
1/4 cup brown rice flour
2 tbsp pecan pieces
2 tbsp cashew butter
Dash of salt
Pin It, Share It
Gather ingredients. Preheat oven to 350F
To make the filling: Core and dice the apples into bite-sized pieces.
Heat a wide pan over medium heat.
Add the apples and cinnamon and cover.
When the apples have started to brown and are releasing their juices, add the 2 tbsp. brown rice flour and 1/2 cup of water. Stir well and cook until water is mostly absorbed, about 5-7 minutes.
The apple mixture should be golden but still have some texture when ready.
While the apples are cooking, you can make your crumble topping.
To make the Crumble topping: If needed, roughly chop the dates and pecans for the Crumble. You might be able to find chopped dates and pecan pieces.
In a medium bowl, combine the chopped dates and pecans with the cashew butter, 1/4 cup brown rice flour, and salt.
Use your hands to combine. You want a crumbly mixture.
To assemble the Crumble: When the apples are done cooking, add the currants to the apples.
Pour the apple currant mixture into a 9x9 baking dish, or 8 individual baking dishes.
For single-serve, use a small pie tin or individual ramekin.
Sprinkle the Pecan Crumble mixture over the apples.
Bake at 350F for 35-45 minutes, or until slightly golden on top.
When crumble is golden brown, remove from the oven. Let cool for 5 minutes and serve.
Chef's Tips: Use any sweet, crisp apples for this recipe. You can make a double-batch of the "crumble" mix and store extra in your freezer. Use it for pear, peach, or berry crisps. You'll be ready for this treat any time!
Yield: One 9x9 pan
Serving size: 1/8 of a recipe (3.8 ounces).
Calories From Fat (23%) 31
% Daily Value
Total Fat 3.7g 6%
Saturated Fat 0.57g 3%
Cholesterol 0mg 0%
Sodium 21.8mg <1%
Potassium 205.41mg 6%
Total Carbohydrates 25.38g 8%
Fiber 3.47g 14%
Protein 1.89g 4%
Calcium 4.39mg <1%
Iron 16.77mg 93%
Vitamin A 51.11IU 1%
Vitamin C 0.05mg <1