No wonder Snow White couldn’t resist that luscious apple… and neither could Eve. I love to try new apple types when travelling and it always amazes me how many different types of apples exist and that they all taste different. You can go rather sour or super sweet: so versatile. This Mini Rustic Apple Crumble is another autumn hit! It can go either in a sweet or a more sour way, depending on the type of apples you choose.
Don’t forget to check out another autumn dessert hit: the naked chestnut cake (true show stopper).
This recipe for vegan Mini Rustic Apple Crumble is:
- Vegan (no dairy, no eggs)
- No added white sugars
An apple a day keeps the doc away. Especially with these Mini Rustic Apple Crumbles.
- 100 g ground almonds
- 100 g buckwheat flour
- 80 g gluten-free oats
- 20 pitted dates
- 2 tbsp. maple syrup
- 50 ml oat milk
- 620 g apples (cored)
- juice of half a lemon
- 30 g coconut blossom sugar
- 1 pinch of each nutmeg, cloves, ground ginger
- 1 tbsp. cinnamon
- 1 tbsp. maple syrup
- 15 g agar agar
Preheat your oven to 180 C. Grease 7 round tartlet forms (approx. 10cm diameter). Set them aside. Place your oats in a food processor and grind them until they take on a flour-like consistency. Add the oat flour into a bowl and combine with the ground almonds and the buckwheat. Now add the pitted dates into your food processor along with the maple syrup. Process until you get a smooth paste. Add the milk, blend quickly and combine it with the flour mix. Work the dough with your hands. Now form a roll and divide the dough into 8 parts. The 8th part is for the crumbles. Slightly wet your hands and firmly press the dough into each tartlet form. Leave all tartlet forms in the fridge to chill.
Cut the cored apples into small pieces and - in a bowl - combine with the lemon juice, coconut blossom sugar and all the spices. Let it marinate for about 15 minutes. Take 250g of the apple filling and blend it thoroughly. Add 1 tbsp. of maple syrup and the agar agar. Blend well and combine with the rest of apple filling. Last but not least, distribute the entire filling evenly into your prepared tartlets and crumble the remaining dough on top. Bake for about 25 minutes and let them cool of completely in the forms.
Have we met?
Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.