Salted Caramel Apple Crumble
A friend gave me the best crumble recipe you can get. It’s very French, it has lots of butter in it. And it’s versatile too: apple, apple and pear, apple and blackcurrant, apple and rhubarb, rhubarb, pear, etc. But, moving to a plant-based diet, I had to burry the recipe and start looking for a new one.
Calories
370
Fat
10.5g
Carbs
60.7g
Protein
6.3g
Ingredients
6 servings
Topping
1 ripe banana
50g pecan
1tsp ground cinnamon
3 tbsp maple syrup
100g rolled oats
100g wholemeal flour
pinch of salt
Filling
100g Medjool dates
120ml boiling water
1/2 tsp flaky salt
800g apples
2 tbsp maple syrup
2 tbsp water
1 tsp ground cinnamon
Method
Preheat the oven to 180 degrees
Crumble topping
- Roughly chop the pecan and reserve.
- Peel the banana put it in a bowl, and mash it really well with the back of a fork.
- Add the cinnamon, oil and maple syrup and stir to combine.
- Add the oats, flour, chopped pecan nuts and salt.
- Fold to combine, using your fingers to give a varied texture of large and small pieces.
Caramel
Pit the dates, put them in a food processor with the boiling water and the salt, and pulse until you have a smooth caramel.
Apples
- Core, peel and dice the apples.
- Put the apples in a large saucepan with the maple syrup and toss to coat.
- Add the water and cinnamon, put it on the hob over medium heat and simmer for 8-10 minutes, occasionally stirring, to help the apples soften evenly.
- Add the caramel to the pan and fold it into the apples
Build the crumble
- Pour the apple and filling into the baking dish.
- Sprinkle over the crumble topping.
- Put the dish in the oven and bake for 25 minutes until the crumble is crispy and golden.
