Sliced apples enveloped in a homemade cider caramel sauce makes this paleo and vegan apple crumble the perfect finish to an autumn meal.
Crumbles don’t always get the attention they deserve. I think everyone should have at least one good crumble recipe in their repertoire because it’s a no-fuss dessert that works for almost any occasion and is always a crowd-pleaser. You really can’t go wrong with a fruit crumble for dessert especially an apple crumble this time of year.
It doesn’t get much cozier than a warm apple crumble fresh from the oven on a cool autumn day. There’s just something special about an apple crumble. Easier than a pie, yet just as delicious, the wonderful scent of baked apples envelops the house and instantly creates a cozy and comforting feeling.
This apple crumble has a secret weapon; a quick homemade cider caramel sauce that’s folded into the apples before being topped and baked. The caramel gives the crumble a whole new flavor, that’s a departure from the cinnamon laced apple desserts we’ve come to expect.
Much like last week’s caramel dip, this sauce gets its flavor from fresh pressed apple cider, this time boiled down until syrupy, then whisked together with coconut cream to create a rich caramel with a hint of tartness that’s the perfect complement to the apple filling.
I like to use a mixture of sweet and tart apples (like Fuji s and Granny Smiths) for the filling. The apples are thinly sliced and tossed with the cider caramel before being topped with the crumble which bakes up crisp and golden. You’ll know your crumble is ready when the topping starts to brown and the filling is juicy and bubbling. In the fraction of the time it would take to make a pie, you’ll have a caramel filled crumble that’s just as welcome at your Thanksgiving table as it is any other meal. In fact leftover crumble for breakfast with a generous dollop of yogurt on the side is one of my favorite fall treats.
Enjoy!
Serves 4-6
Sylvie Shirazi
30 minPrep Time
25 minCook Time
55 minTotal Time
Save RecipeIngredients
- 1 cup/240ml fresh pressed apple cider
- ¼ cup/60ml maple syrup or coconut nectar
- 1/4 cup + 2 Tablespoons / 90ml coconut cream
- Pinch of sea salt
- ½ cup/42g tapioca flour
- ¾ cup/ 84g almond flour
- ½ tsp grain-free baking powder
- 1/8th teaspoon fine sea salt
- 2 Tablespoons/30ml maple syrup
- 2 Tablespoons/28 g palm shortening
- ½ teaspoon vanilla extract
- 3 medium apples (a mix of sweet and tart like fujis and granny smiths), cored, peeled and thinly sliced
- 1 teaspoon/5ml fresh lemon juice
- 1 teaspoon/ 4g tapioca flour
- cider caramel
- crumble topping
Instructions
- Preheat oven to 375°F.
- Grease an 8-inch cast-iron skillet.
- Place cider in a medium skillet. Simmer on medium heat until reduced to about ¼ cup and syrupy, (about 10 minutes). Remove from heat and add maple syrup or coconut nectar, a ¼ cup of the coconut cream and a pinch of salt. Cook while whisking occasionally until sauce thickens slightly and becomes syrupy again, (about 3 minutes longer). Turn off heat and stir in remaining coconut cream. Set aside. (Can be made ahead of time. Transfer to small container, cover and chill.)
- To make the crumble topping, place the flours, baking powder and salt in a large bowl and whisk together. Add maple syrup, palm shortening and vanilla extract and cut into the flour with a fork until it comes together in large clumps. Set aside. (Can be made ahead of time and kept covered in the fridge until need.)
- Place the sliced apples in a large bowl and add lemon juice and cider caramel; toss gently to combine. Transfer the mixture to greased 8-inch cast-iron skillet (or other similarly-sized oven proof casserole).
- Using your fingers gently break the crumble mixture evenly into clumps over the apples. Bake for 20-25 minutes, or until crumble is golden and the apples are soft. Transfer to wire rack to cool slightly before serving. Serve warm or at room temperature.
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