I created this recipe this past Fourth of July, when I wanted an apple crumble that didn’t include any sugar and/or an entire stick of butter. This is what I came up with and while its not exactly traditional, it is freaking delicious. Applesauce stands in for a stick of butter here, with coconut oil instead of marge or butter to give it just a bit of buttery texture while keeping it healthy.

This makes 4 small portions, so if you’re really hungry you might want to double the recipe, but I also recommend you top it with ice cream. You could also just eat it all yourself, not that I’ve ever done that or anything.

Apple Crumble (or Apple Crisp)

Vegan, can be sugar free and gluten free

  • 2 small apples or one huge apple (about 200 grams) – peeled, cored, and chopped small
  • 3/4 cup of oats (I prefer quick oats, but the rolled kind will work too. Use gluten free oats if you want it to be gluten free)
  • 1 tbsp coconut oil, melted
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice or cardamom
  • 1/4 cup unsweetened applesauce
  • 1 TBSP flour of your choice (I use sprouted spelt, but all purpose or a gluten free blend will work too)
  • 1/4 cup Stevia Baking Blend (or other sweetener of your choice)
  • 1/4 cup unsweetened almond milk
  • additional apple slices for garnish (optional)
  • ice cream for topping, preferably vanilla, or Wink Cinnamon Bun (THIS IS NOT OPTIONAL, it is so perfect with ice cream on top)

Preheat oven to 350f/176c.

Peel the apples, core them, and chop them as small as possible. In a bowl, mix all of the ingredients except the last two (duh). Pour the contents of the bowl into a small casserole dish (I used a 6×6 inch one but 4×4 would work and I have made it in a larger one). Top with the apple slices if using and dust with additional cinnamon or cinnamon sugar if you want.

Bake for about a half hour, or until the top is lightly browned.

Serve warm and with ice cream. I used So Delicious No Sugar Added Vanilla in the above photo, but Wink’s Cinnamon Bun would be great on top too and is fat free!

This recipe is definitely a keeper for me, I make it all the time now and I hope you love it too!

Love and light–
xxxxxxx
adorpheus