I had planned to post this amazingly delicious recipe about two weeks ago while in Italy. The recipe was prepared and ready, as were the photos but as you all know often things don’t go as planned. I’m happy we at least managed to get one post up on the blog while we were gone and sometimes it’s so much better to simply accept our limits and get clear about our priorities. There were so many things we wanted (and had) to do over there – clearing out our old apartment, eating in our favorite restaurants, eating lots and lots of gelato (if you’re ever in the Modena area make sure you visit Gelato: they have the best chocolate sorbet ever!!!), go shopping, visit friends and like a thousand more things. So a few days into our trip we decided to give our full attention to Italia and just enjoy the moment without any computer work and prospone the blogging until being back home. And here we are – back in Ibiza again!
We’ve had the most amazing trip and I already miss Italy, but even so it’s always a great feeling to come home, isn’t it? So….are you ready to make the most amazing apple crumble ever? I absolutely adore any kind of crumble but the favorite will always be the ones with apple. Growing up with apple trees in the garden, apple crumble was the most popular dessert in our house. The fact that it’s one of the most simple desserts you can make probably weighed in as well.
This plant-based and gluten-free crumble is ridiculously simple to throw together and the result is just fantastic! Serve it with a home-made cashew vanilla cream (recipe included as well) or a scoop of vanilla nice cream and you’re good to go. It’s the perfect winter dessert!!
4 apples, peeled, cored and sliced
Ground cinnamon to taste
Ground cardamom to taste
A pinch of sea salt
Optional: 1 tablespoon honey or maple syrup
1/2 cup / 50 g buckwheat flakes (or gluten-free oats)
1/3 cup / 75 g coconut palm sugar
1/4 cup / 35 g teff flour
1/4 cup / 35 g almond meal
1/2 teaspoon ground vanilla bean
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/3 cup / 70 g coconut oil
Cashew Vanilla Cream
1 cup / 150 g cashew nuts, soaked for 4 hours and rinsed
2 tablespoons honey (or other liquid sweetener)
2 teaspoons ground vanilla bean
1 1/3 cup / 320 g water
Preheat the oven to 350°F / 180°C and lightly grease a 9×9 baking dish.
Mix together the apples, sweetener and spices in a bowl. Transfer to the baking dish and bake for 10 minutes.
In a mixing bowl, stir together all the dry ingredients for the crumble. Add coconut oil and use your hands to combine into chunks.
Pour the crumble topping evenly over the pre-baked apple filling. Place in the oven and bake for 30-40 minutes, or until the top is golden brown and filling is tender.
Let cool for 10-15 minutes and serve with homemade cashew vanilla cream.
Cashew Vanilla Cream
Place all ingredients in a high-speed blender and blend until smooth and creamy.