Apple & Blueberry Crumble (Vegan, Gluten-Free)

Eli Brecher Apple Blueberry Crumble Recipe, Vegan Gluten-Free I don’t know about you, but my idea of comfort food involves a traditional base of baked apple, a layer of warm berry filling and a crispy crumble topping. This apple crumble is bursting with flavour – the combination of the sweet crumble topping and the tart apple base are a match made in heaven.

While I’m a total chocoholic in an endless love affair with cacao-based desserts, sometimes I feel like something a little lighter and my fruity desserts always seem to go down well, from this Peach & Nectarine Crumble to my Ultimate Banana Bread.

This Apple & Blueberry Crumble was inspired by and adapted from my mum’s famous recipe, which has been a big staple in our family for as long as I can remember… It makes an extra decadent dessert when served hot out of the oven with a scoop of vanilla ice-cream – it will melt in your mouth!

This crumble is equally delicious as leftovers for breakfast the next day, and personally I think it tastes divine with a dollop of coconut yoghurt or a little splash of almond milk – almost as if it were granola!

Alternatively, you could make it in advance and freeze it in pre-portioned amounts so you can defrost a little treat whenever you feel like it.

A note on the ratio: Feel free to adapt the recipe, doubling or halving the proportions based on how much you want to make, but remember one thing: my mum always taught me that the ratio in weight of 6:3:2 for the flour/oats to fat (butter) to sugar, meaning there should be double oats and flour should weigh twice the amount of the butter, and three times the amount of sugar.

Apple Blueberry Crumble Recipe, Vegan Gluten-FreeApple Blueberry Crumble Recipe, Vegan Gluten-Free by Eli Brecher blogger

Apple & Blueberry Crumble Recipe (Vegan, Gluten-Free)

Ingredients

  • 500g rolled oats (I usually replace one third of this with gluten-free flour)
  • 5 large Bramley apples, peeled and chopped into bite-sized cubes
  • 400g frozen berries (you could leave these out but I think they make it extra special!)
  • 170g sugar (can replace all of sub half with coconut sugar)
  • 250g (dairy-free) butter 
  • 1/4 cup water
  • 3 tbsp maple syrup
  • 2 drops vanilla extract
  • 1 tbsp cinnamon
  • Pinch of ginger (optional)

Method

  1. Place the apples into large boiling pan. Pour over water, cinnamon, ginger, vanilla and maple syrup. Stir well and cook on a high heat for one minute. Then put the lid on the pan and turn the heat down to low for 30 minutes, stirring every 10 minutes.
  2. Place apples on the bottom of the oven-proof dish, then pour oven berries and gently pat down with the back of a wooden spoon.
  3. Pre-heat the oven to 160 C.
  4. Use your hands to knead together the oats, flour (if using), sugar and butter until fully combined, then spread this mixture over the fruit. Use your finger to create a small thumb-sized well in the middle of the crumble so the fruit is exposed (helps to cook thoroughly).
  5. Place in the oven for 60 minutes. Remove from the oven and serve hot.

If you give this recipe a try, don’t forget to tag me on Instagram @brechernutrition – I LOVE seeing all your recreations! For more dessert recipes, check these recipes out:

Apple Blueberry Crumble Recipe, Vegan Gluten-Free Eli Brecher

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