I have the most delicious twist to an apple crumble, to share with you. And the best part… it’s vegan!
Have I ever mentioned how much I love fall? Dressing in layers, pumpkin spice everything, apple picking… Really, what’s not to love.
We recently visited Taves Farm in Abbottsford for Sienna’s 5th birthday. This is the 2nd year in a row that we’ve celebrated her big day with apple picking, and the girls love it. Make sure to check out our YouTube vlog for the day trip.
When we got home, I was super eager to bake an apple crisp, but had a couple peaches that needed to be eaten, so I decided to try throwing those in with some ginger. The results was an amazing mixture of tart, sweet, and a little bit of spice. And, there’s nothing better than the combination of warm pie and cold ice cream, so I served it with a scoop of frozen blended bananas.
I used Vegan butter, but if you’re not vegan, regular butter can easily be swapped in. I just recently started baking with vegan butter and I can say the results have been mixed, but it worked really well for this recipe. Other substitutes can be white sugar instead of cane sugar, and brown sugar in place of palm sugar.
We only picked Honeycrisp apples while we were at the farm, but this recipe works with almost any type of apple. We usually have Fuji on hand, and those bake up really nice too. I don’t think there’s a right or wrong way to cut your apples and peaches for a crumble, so if it matters, I cut mine into thin slices.
I also haven’t really mastered this whole “mincing ginger” step. Honestly, I just cut it up a bit and pulse in the food processor. It’s also a time saver for me rather than fighting with a stubborn tiny nub of ginger.
3/4 cup all purpose flour
1/4 cup palm sugar
2 Tbsp cane sugar
1/2 tsp salt
1/2 cup vegan butter melted
1 cup rolled oats
3 Honeycrisp apples
1 Tbsp minced ginger
2 Tbsp lemon or lime juice
1/2 cup cane sugar
1/2 tsp ground cinnamon
Preheat oven to 375 degrees.
Prepare the crumble by thoroughly mixing together the flour, sugars, and salt. Stir in the melted butter, and mix until all of the butter is absorbed. Mix in the oats by hand. Make sure to get all of the oats in, and not leave any of those guys at the bottom of the bowl.
Bleach the peaches in boiling water for 15 seconds. Peal and cut the apples and peaches, then add the remaining ingredients and stir.
Pour the filling into the bottom of a baking or casserole dish, spread evenly. Add the crumble with your hands to break it up a bit, and spread evenly.
Bake for 50-55 minutes.
Serve with vegan ice cream, sorbet, or frozen blended bananas.