• Nola Baking Co.

Simple, Gluten-Free and Vegan Apple Crumble Recipe

Updated: Oct 9

Craving something sweet to get you into the Fall spirit? One of our family’s favourite Fall activities is apple picking. We always come home with a trunk full of apples and spend the following weeks making all sorts of apple recipes, from apple pie to apple sauce and apple muffins, but this apple crumble was our winner this year! We are sharing this recipe just in time for Thanksgiving weekend as this apple crumble is an easy vegan dessert that the entire family will LOVE. One of Fall’s favourite fruits mixed with a little bit of NOLA will give you and your family the sweet crunch you crave.




Our best tips for the perfect apple crumble:

  • Cover the dish with tin foil for the first 20 minutes of baking so the crumble top doesn’t burn before the apples are tender.

  • You can break up the crumble topping a bit with a fork when you remove the foil to help get that “crumble look”.

  • Look for bubbling in the apple filling to know when to remove the foil.

  • Don’t be afraid to add any additional Fall spices you crave!

  • Use crisp apples at their peak to get the best flavour.



Ingredients:


Crumble Topping:

  • ¾ cup almond flour (or any other nut flour)

  • ½ cup sliced almonds

  • ¼ maple syrup

  • 1 tbsp coconut oil (softened or melted)

  • 1 tsp cinnamon

  • ¾ cup Maple Cinnamon NOLA (*1/2 cup for mixing in with crumble topping mixture and 1/4 cup for sprinkling on top)

Filling:

  • 6 cups of sliced, peeled crisp apples

  • 1 tbsp coconut oil (softened or melted)

  • 2 tsp cinnamon

  • ⅛ tsp nutmeg

  • ⅛ tsp cloves

  • ½ cup maple syrup

  • 1 ½ tbsp lemon juice

Recipe:

  1. Preheat the oven to 350F. Grease a medium size baking dish and set aside.

  2. Mix all filling ingredients in a mixing bowl. Transfer to the pie dish and spread evenly.

  3. Mix all crumble topping ingredients in a separate small mixing bowl until coarse crumbs form. Sprinkle this mixture over the apples in the baking dish. Layer the top of the crumble with the remaining 1/4 cup of Maple Cinnamon NOLA for a finishing touch of sweetness.

  4. Cover the top of the pan with foil and bake in the preheated oven for approx. 20 minutes, or until the filling starts bubbling, then remove foil and bake for another 25 min (45 min total, or until the crumble topping looks toasted).

  5. Remove from the oven and serve. We LOVE to top this crumble with a side of vegan vanilla ice-cream or toasted coconut sorbet! You can also chill if you like your apple crumble cold (makes for an amazing breakfast!). Enjoy!




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Toronto, Ontario

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