Apple crumble tart (vegan

Hello everyone! Today I bring you the Apple Crumble Cake that I promised you!

To be honest, I had never prepared an apple crumble at home before, although I had tried it several times outside. It was not one of my favorite sweets, but since I prepared it at home it has gained many points. It is incredible! I love the combination of textures and the crunchy touch that the “topping” that Crumbles traditionally have gives it.

Ingredients

Pass the base dough:
270 gr of wheat flour, it can be integral or gluten-free flour ( + reserve)
9 grams of baking powder
140 ml of non-dairy milk
2 tablespoons of Olive Oil
2 tablespoons of Agave Syrup (or your favorite sweetener)
1 /2 teaspoon of Cinnamon powder
For the filling
3 sweet apples
2 tablespoons of wheat flour (or whatever you use)
2 lemons
Powdered cinnamon
1/2 vanilla pod
1/3 cup granulated sweetener (I used brown sugar)
For the topping without butter
150 grams of flour wheat (+reserve)
1/3 cup Sunflower Oil
1/3 cup granulated sweetener (I used brown sugar)
Pinch of salt
1/2 teaspoon ground cinnamon

Step by step

  1. Before we start with the recipe, we will calculate 1/3 cup of sunflower oil and put it in the freezer. It is important that the oil is cold when we are going to use it.
  2. We will start by macerating the apples. To do this, peel and cut the three apples into segments. I recommend that the segments are not very thick so that they bake easily in the oven. Place them in a deep plate.
  3. Next, squeeze the two lemons and pour the juice over the apples. Stir.
  4. Add half an open vanilla pod, a pinch of cinnamon powder, and 1/3 cup of granulated sweetener. Mix very well and let stand, although we will stir periodically so that the lemon juice bathes all the apples.
    We macerate the apples that will serve as the filling for our apple crumble no butter.

    Macerate the apples that will serve as the filling for our Crumble of apple without butter.

  5. Next, we prepare the dough. To do this, mix the 270 grams of wheat flour with the 9 grams of yeast and 1/2 teaspoon of cinnamon powder in a bowl. Mix very well.
  6. Add the two tablespoons of Agave Syrup (or whatever sweetener you are going to use for the dough) and the two tablespoons of olive oil. We mix.
    For the Apple Crumble Tart dough, mix flour with yeast, flavorings and vegetable fat.

    For the dough for the Apple Crumble Tart we mix the flour with yeast, flavorings and vegetable fat.

  7. Finally, add the 140 ml of vegetable milk and knead with the help of a utensil.
  8. With clean hands, lightly flour a surface and place the dough on top. Knead well for 1 or 2 minutes and let rest.

    If the dough sticks to your hands, you just have to stain your hands with a little flour.

    < div id="attachment_6016" style="width: 989px" class="wp-caption aligncenter">Add the vegetable milk and knead.

    Add the vegetable milk and knead.

  • Let’s go for the typical crunchy topping of the Crumble.
  • In a bowl, mix the 150 grams of wheat flour with a pinch of salt, 1/4 tsp of ground cinnamon and 1/3 cup of granulated sweetener. We mix well.
    We prepare the crispy Apple Crumble without butter.

    We prepare the crispy Apple Crumble without butter.< /p>

  • Remove from the freezer and slowly add the 1/3 cup of sunflower oil and, instead of simply stirring, we will use a spoon to “chop” the dough , as if we were puncturing it. In this way we will make it easier to make those “little stones” of wheat that will later serve to give the cover a crunchy touch.

    If you notice that the dough is a little “sticky”, sprinkle a little more flour and stir again. The Crumble topping must be crunchy.

  • We reserve.
    We replaced the Crumble butter with vegetable oil.

    We replaced the Crumble butter with vegetable oil.

  • Preheat the oven from above and below to 180 degrees and with a fan.
  • Now, we recover our base dough and stretch it with the help of a roller, until it adapts to the size of our mold.
  • Grease the mold with a little oil and place the dough on top. Now, with our fingers, we adjust it to its corners.
    We stretch the Crumble dough and adapt it to the mold .

    We stretch the Crumble dough and adapt it to the mold.

  • Then, we recover our macerated apples and add two tablespoons of flour. Stir well and insert them into the mould.
  • To close, place all the wheat crumbs on top.
    Fill the crumble with the apple and put the topping .

    Fill the crumble with the apple and put the topping.

  • Put it in the oven for about 45 minutes, or until the dough is golden and the apple is properly roasted.
  • Then, we remove it from the oven and let it cool before cutting and serving. And ready! You already have your apple crumble without butter, using vegetable oils.
  • Share With Your Friends!!

    Similar Posts