This lush Apple Crumble is perfect for vegan baking beginners. You cannot fail this recipe, promise. Perfect for those long winter months when the only local fruit available are apples.
Preheat the oven to 160 degrees C. Grease a round pie dish (about 30cm diameter). In a food processor, blend the pitted dates together with 3 tablespoons of water. Add the almond butter and blend again.
In a mixing bowl, combine all flours (chickpea, rice and buckwheat) with the ground almonds, birch sugar and the spices. Add the almond butter date mix and the cold vegan butter. Crumble the entire mix together using your hands.
Take a bit more than half of the crumbles and press them into the greased pie dish. Press the crumbles into a firm pastry. Don't forget the sides. Take a fork and poke some air holes into the bottom. Put in the fridge to chill for about 20 minutes. Chill the leftover crumbles too.
Slice the apples (I use this IKEA apple slices tool for that) and add them to another mixing bowl. Cover the slices with birch sugar and the lemon zest and juice. Add the spices. Mix it all well. Set aside and let it marinate.
Take the chilled pie pastry out and place the marinated apple slices in the pie dish. You can either lay them all very neatly into the dish or just toss them in. Both works. Take out the leftover crumbles and sprinkle them evenly over the entire apple pie. It ain't called apple crumble pie for nothing. Bake in the oven for about 50-60 minutes. Let chill out completely before removing the pie from the form.