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Salted Caramel Apple Crumble

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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.

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Calories

370

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Fat

10.5g

Carbs

60.7g

Protein

6.3g

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Ingredients

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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

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Method

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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.

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