Easy Vegan Apple Crumble

The simplest crumble recipe ever! I used Gordon Ramsay’s method I picked up somewhere on the internet where he slightly cooks the apples before baking it in the oven and this technique adds much more flavour. But aside from all that technique mumbo jumbo, it’s finally summer! I finished school a few days ago and I feel so relaxed. The only thing I did was read Lady Midnight by Cassandra Clare (it’s a really good book but read The Mortal Instruments first!) in one sitting for the entire day. Then I had some ideas brewing so I randomly wrote a short story.

And then I saw that my library had a comic contest, so naturally, I started drawing a comic (for the first time ever which is super hard, you have no idea). It’s not finished yet, but I will get there someday. Hopefully 🙂

I also need to improve my photography skills! My Instagram feed is always filled with these stunning food photos that make me drool, but I can never seem to match theirs. Maybe I need better props and lighting. We’ll see. I might try to find a photography food course but I’m not sure yet. But although my photos aren’t the best, I can assure you that this apple crumble tastes so good! The topping melts in your mouth like butter, but there’s no butter! And don’t get me started on those apples. So satisfying and soft.

• Servings: 4
• Time: 40 mins (Prep 20 mins)
• Difficulty: Easy
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The easiest and most delicious apple crumble ever. The buttery topping (without butter!) melts in your mouth and the apples are super juicy and sweet.

Ingredients:
Apple Filling:
2 tbsp. cornstarch
2 tbsp. water
3 apples, diced into 1/2 inch cubes (no need to peel, just wash very well)
1/2 cup cane sugar
Crumble Topping:
1/3 cup coconut oil, melted
1 cup rolled oats
2/3 cup flour
1/4 cup maple syrup (or honey if not vegan)

Instructions:

1. Apple Filling: Preheat oven to 175 °C (350 °F). Mix the cornstarch and water together in a small bowl until a slurry texture forms. Toss diced apples, cane sugar, and cornstarch mixture in a large heatproof pot. Let set for at least 5 minutes. Cook mixture over medium heat on the stove top, mixing frequently, until juices start bubbling and apples are slightly soft. It takes around 5 to 10 minutes.
2. Crumble Topping: While waiting for apples to soften, stir all the topping ingredients in a medium bowl until just sticking together in a ball.
3. Assembly: Transfer the apple filling in a 9-inch pie plate and break the crumble topping ball into small bits and sprinkle over apple filling.
4. Bake for 20 to 25 minutes until topping is slightly golden-brown and juices are bubbling. Serve hot with optional ice cream (it tastes really good!).