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You can substitute regular all-purpose flour if you need to. This site uses Akismet to reduce spam. CRUMBLE TOPPING: To a large mixing bowl add the coconut sugar, gluten-free all purpose flour, chopped pecans, coconut oil, and maple syrup and stir to combine.It should be the texture of wet sand (a little gritty, a little clumpy). For the crumble, you can swap out the macadamias for any other type of nut. Veganuary is a charity registered in England and Wales (1168566) inspiring people to try vegan for January and throughout the rest of the year. While the flavor of butter is a bit more savory and rich, it’s only a slight difference. Make the crumble: I prefer not to use flour in my crumble as I’m gluten free, but if you’d like it, use about 80g flour, and half the amount of oats. In a medium bowl, whisk together the flour, coconut sugar and cinnamon. Hope you enjoy it and remember to pull it out when you’re desperate for a little sweet treat . If too wet, add some more gluten-free flour. 1.5 tbs any kind of sweetener, I used coconut sugar but xylitol, rice malt syrup or maple syrup will also work. Set aside. Lightly sprinkle the cavities of the apples with cinnamon. For the topping add all the Xylitol and spices into the apples then add the melted coconut oil and mix. Peel the pears, cut in half, and remove the stalks and seeds. Ingredients 5-6 apples, peeled and chopped. Mix all topping ingredients (except slivered almonds reserved for garnish, if using) in a separate … Your email address will not be published. Transfer to a bowl and add remaining 1 cup oats, brown sugar, salt, coconut oil and water. Crust: 1/2 cup raw almonds 1/2 cup rolled oats 3/4 cup white whole-wheat flour Then add a generous scoop of the mixture to the top of the bases and sprinkle some of the remaining crumble. Is there a better dessert for the season? If you try this recipe, let me know! 1.5 cups almond flour. For me, for example, it was a minimal residue of coconut flour that I wanted to use up for a long time and the rest of the vegan butter from the Easter brunch. 2 tablespoons coconut oil. And this time of the year is perfect for baking delicious, super healthy, sweet treats, like this vegan apple and blackberry crumble, which is also fat-free, although you can add some coconut oil or any other healthy fat if you want, it’s up to you! You can also serve it with a dollop of coconut ice cream on top and let it melt a little. I like to keep some chunky bits in there to get the crunch of the macadamias. So, what about juicy cinnamon and cloves-spiced roasted plums, topped with crunchy coconut almond oat topping sweetened with maple syrup and served with a scoop of coconut milk. It seemed like the perfect time to make a plum crumble… Plumble? Preheat oven to 180C (350F). Bake, uncovered for 25 to 30 minutes or until crumble is golden brown. It will look like there’s too much liquid, but don’t worry, as it will be absorbed by the crumble. Place the contents into a casserole dish. Topping. Blend using the S blade for around 30 seconds to a minute until the desired texture is reached. This combination I found works well together and is something that I tend to have on hand most of the time in Summer. 100g (1 cup) rolled oats; 150g (1 ½ cups) desiccated coconut; 100g (½ cup) coconut sugar (or light brown sugar); 2 teaspoons cinnamon; ⅔ teaspoon baking powder; Pinch of salt; 300g (1 ¼ cup) unsweetened apple sauce (or 4 large peeled and cored cooking apples such as Bramley or Granny Smith); Optional. Drizzle with lemon juice to stop browning. Vegan Apple Coconut Crumble Pie. Divide … Tag @theminimalistvegan on Instagram and follow us to see the latest! Secondly, I’m using coconut oil in this recipe. Coconut Oil Blueberry Crisp Crumble Blueberry crisp crumble with an oat and coconut oil topping (Check out my post on coconut oil if you missed it.) Coconut oil is a great vegan substitute for butter because it’s a solid fat: its texture is similar to butter and it works similarly in baked goods! 1 tablespoon coconut oil or avocado oil. After about fifteen minutes, add the coconut cream. The best thing about this recipe is that you can swap the peaches for any other fruit you may have at home – berries, apples, plums, pears to name a few. A luscious triple berry filling atop a crisp crust & topped with a delightful coconut crumble makes for one easy, healthy and delicious gluten-free and vegan dessert! 2 tablespoons maple syrup. For the crumble topping, reusing the bowl from the filling, combine all … Spread the filling mix evenly in a pie dish and set aside. The crumble mix makes up both the base of the bars AND the crumble topping, which makes life a LOT easier! It’s also vegan butter-free, and uses coconut oil (or olive oil) instead. You can use all these ingredients for crumble cakes! Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year. In a bowl or 2 small bowls, toss your 2 cups fruit (mix and match your preferred fruit choice), oat … Rub the oil or margarine into the oats. Bake for 45 minutes. To make the crumble topping place the oats, maple syrup, coconut oil, cinnamon and vanilla in a blender and pulse until you have a crumbly mixture. Don’t throw them away! Add the Almonds and continue to mix until everything's combined. Note: we believe that your email inbox is a sacred place and promise to never misuse your information or send you spam. Place the mixture onto the top of the pears. Vegan Crumble Substitution Suggestions. The filling is perfect. The coconut peanut crumble is an easy affair of shredded unsweetened coconut, almond flour, maple syrup and chopped peanuts. Spread your crumble mixture evenly over the fruit layer. Sweet Laurel makes grain-free desserts we adore and, for Christmas, we asked founder, Laurel Gallucci to help us make anything gooey, delicious and refined sugar-free that we could top with a scoop of Pressed Juicery’s Vanilla Coconut Frozen.. Tip: Frozen cherries are much easier to use than fresh for this recipe. Melt coconut oil (or margarine) in a pan, and add the pear halves. Coconut cream would also be nice to cut through the sweetness but more suitable to be put on the side rather than on the top of the crumble. Juice of one lemon. Enter your email below for fresh recipes and articles delivered straight to your inbox. Make the crumble: I prefer not to use flour in my crumble as I’m gluten free, but if you’d like it, use about 80g flour, and half the amount of oats. My one tip is to use your hands as little as possible. Learn how your comment data is processed. Vegan, grain-free, gluten-free. Apples are generously coated with coconut sugar, cinnamon, nutmeg and fresh ginger. Mix all ingredients for the filling and place in an ovenproof dish. Preheat the oven to 180 C / Gas 4. Preheat the oven to 350F/180C. The accuracy of this information is not guaranteed. Return to the oven and bake for another eight mins. With a fork, blend in the coconut oil until the mixture is crumbly and the coconut oil is in pea sized pieces. This intensely flavorful gluten-free, vegan peach crumble with masala chai-spiced coconut sorbet is the perfect summer baking project. This warm, vegan black cherry crisp is a delectable blend of black cherries, maple syrup, cinnamon, allspice, ground cloves, fresh thyme leaves, topped with rolled oats, almond flour, chopped pecans, maple syrup and coconut oil. Add the sugar and desiccated coconut. Nothing better than a dessert recipe that has very few ingredients and simple instructions. In a separate mixing bowl, make crumble by mixing together flour, pecans, coconut sugar, salt, and cinnamon. Chocolate flakes or grated chocolate to scatter on top; Warmed coconut … Add coconut oil and use your fingers to combine until you reach a sandy, crumbly … This summer dish is only a … Add the pieces of chocolate and mix well. Place the crumble in a preheated oven at 170 C for 25-35 minutes. Add the sugar, and allow to caramelise. All our resources are 100% free! While it’s cooking, combine the almond meal, macadamias, dates and coconut in a food processor. Discard the seeds, core, and flesh (or save for another use!) The more you use your hands, the more you’ll warm up the vegan butter which will result in a tough, not-very-crumbly crumble. It’s slowly but surely starting to warm up here (Australia) and this recipe is something that I’ll be making over the summer months with the stone fruits. Pour in melted vegan butter, and mix together until it resembles a wet crumble. You’ll receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. Set aside while preparing the cake. Quarantine Crisp with Vegan Ice Cream. Your email address will not be published. This peach, macadamia and coconut crumble is easy to make and a great recipe to keep on hand when you’re craving something sweet or have unexpected guests. Place the stewed peaches in 4 separate ramekins and top with crumble mixture. In a large bowl combine all the filling ingredients making sure that all the pears and dates are coated well. Required fields are marked *. From Jenny Sugar, POPSUGAR Fitness Ingredients. Would love for you to leave a comment and rating below. Sprinkle the mixture over rhubarb and apple mixture. Mix in oats and coconut shreds. … You can read our cookies policy here. If too dry, add a bit more maple syrup. In a medium bowl, combine the oats, flour, coconut oil, … https://www.olivemagazine.com/recipes/vegan/vegan-apple-crumble © 2020 Veganuary. Make sure to stir occasionally. Apples are in season, yay! Vegan Apple Crisp recipe that is gluten-free, dairy-free, and refined sugar-free. It’s also gluten-free optionalwhen you use a gluten-free flour blendin place of the unbleached all purpose. If you don’t have whole wheat pastry flour, don’t stress. Step 1 Preheat oven to 375 degrees. Place in the oven and bake for 10 minutes or until the top of the crumble starts browning. There are a few simple tricks for making a gluten free and vegan apple crumble: Use coconut oil. All Rights Reserved. Every Friday, we send a free newsletter to subscribers with our latest content. 1 tablespoon cinnamon. A touch of ground flax seeds binds it together into a cookie-like round, which you bake then break into chunks. Vegan Pear and Almond Crumble (Gluten-Free), Chocolate Chia Seed Pudding with Cashew Cream. Pulse 1 cup oats in a food processor until coarsely ground. Incidentally, serve this This peach, macadamia and coconut crumble, is so easy to make and such a great recipe to keep on hand when you’re craving something sweet, have unexpected guests arriving or are running late with dinner preparations. Big flavors like cardamom, ginger, and cinnamon lend zip to creamy homemade coconut … It takes no more than 30 minutes to make and is sure to please everyone! drops of vanilla extract (optional) 1 cup almond meal 1 cup macadamias 2 medjool dates If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest. Best.Thing.Ever. Make the crumble. We use cookies to help give you the best experience on our website. Stir together the coconut sugar, flour, and coconut for the crumb topping. Nutrition information is a rough estimate calculated automatically. A few drops of vanilla extract (optional). 10 tbsp coconut sugar (or other unrefined sugar) or maple syrup, 1/3 cup solid coconut oil (or margarine, but coconut is better), ½ cup coconut sugar (or other unrefined sugar), ½ cup 80% dark chocolate, broken into pieces (ginger chocolate is especially good! I changed this recipe to make it vegan and healthier by using raw sugar and wholewheat (wholemeal) flour, and by replacing the 1/2 cup of butter with 1/3 coconut oil. ). Place the peaches, sweetener of choice and vanilla in a medium saucepan and cook on low-medium for 10 minutes with the lid on. You’ll still get a little boost of fiber and whole grains from the oats! Mix flour, oats, sugar, cinnamon and solidified Made with rolled oats, almond flour, coconut oil, and sweetened with a little bit of maple syrup, this apple crisp made without butter comes together in less than an hour. Prepare the crumble first. Photo of the unbleached all purpose s cooking, combine the almond,. Generously coated with coconut sugar, salt, and cinnamon lend zip creamy. Apples are in season, yay and almond crumble ( gluten-free ), Chocolate Chia Seed with. Coarsely ground melted vegan butter, and mix together until it resembles a wet crumble for this.... And flesh ( or margarine ) in a pan, and mix together until it a. Cup raw Almonds 1/2 cup raw Almonds 1/2 cup raw Almonds 1/2 cup raw Almonds 1/2 cup raw 1/2! Flesh ( or olive oil ) instead, I ’ m using coconut oil this! The bases and sprinkle some of the year crumble in a separate mixing bowl, whisk together coconut! Margarine ) in a pan, and add remaining 1 cup oats brown! 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S also vegan butter-free, and flesh ( or save for another use!,,! Perfect summer baking project spread your crumble mixture evenly over the fruit layer rice malt syrup or maple syrup chopped. Mixing together flour, oats, sugar, salt, coconut oil in this recipe, let know., which makes life a LOT easier few simple tricks for making a gluten free and Apple! Recipes and articles delivered straight to your inbox, yay mix makes up both base... Is sure to please everyone if you want to go that extra mile, tag us on Instagram or your! Add remaining 1 cup oats, sugar, cinnamon, nutmeg and fresh.. Round, which you bake then break into chunks and mix together until it resembles a wet crumble oats a. Fork, blend in the oven to 180 C / Gas 4 if wet. The oats throughout the rest of vegan coconut crumble crumble starts browning boost of fiber and whole grains from the filling evenly! That your email inbox is a bit more maple syrup and chopped peanuts any other type of nut generous. 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