The traditional apple crumble is renewed in this plant-based version which is conquering even the most demanding palates. The recipe replaces the classic butter with corn oil and enriches the topping with oat flakes and dried fruit, creating a crunchy covering that goes perfectly with the softness of the caramelized apples.
Apple desserts are perfect for the winter season, when you feel the need for something comforting, especially in the evening. The apple crumble we are offering you today is a quick and easy dessert to make, also ideal to offer at the end of the meal when you have unexpected guests. you can enjoy it both hot and cold at any time of the day, from breakfast to a snack.
The crumble is a typical dessert of the English and Irish tradition; the name itself “crumble” means “crumb” in English, referring precisely to the consistency of the crumbly dough that characterizes this dessert.
Ingredients for 4 people
For the base:
- 6 apples
- 3 tablespoons of raisins
- ground cinnamon to taste
- 1 lemon
- 1 vanilla pod
- 6 tablespoons of brown sugar
For the crunchy topping:
- 6 tablespoons of oat flakes
- 3 tablespoons rice flour
- 3 tablespoons pumpkin seeds
- 3 tablespoons of hazelnuts
- 20 walnut kernels
- 3 tablespoons of brown sugar
- 90 ml corn oil
- ground cinnamon to taste
Procedure
Start by caramelizing the sugar in a saucepan, then add the cinnamon, the vanilla bean seeds and the diced apples. after a few minutes add the raisins, the grated lemon zest and the juice.
For the covering, chop the oat flakes with the seeds and dried fruit using a mixer until you obtain a crumbled but coarse mixture. Pour the flour, sugar, a little cinnamon and the contents of the mixer into a bowl. Mix everything and add the oil, working the mixture with your fingers until you obtain a crumbly consistency.
Arrange the cooked apples in 4 ramekins and distribute the crumbled mixture evenly over the top. bake at 180°c for 25 minutes, until the crumble is golden brown on the surface.
Serve the crumble while still hot, perhaps accompanied by a scoop of vanilla soy ice cream for a truly delicious temperature contrast.
Note: this is a revisited version of the traditional recipe, which normally does not include dried fruit and seeds. Furthermore, the butter was replaced with oil and the classic wheat flour with rice flour, still obtaining an excellent result.
Tip: if you want to make the dessert even more fragrant, you can add a pinch of powdered ginger or nutmeg to the apple mixture.
