It’s time for apples and turning on the oven to make delicious desserts and sweets, but without giving up eating healthy. This crumble is vegan and has no fat, although if you want you can add it, I personally love coconut oil, but there are many to choose from.
like this crumble as a dessert, but also for breakfast. I usually prefer it cold and I like to add a little oat milk, although it is also very good with vegan ice cream, the bad thing is that in autumn it doesn’t feel like so much. I hope you enjoy it a lot!
Ingredientes
Para el relleno:
- 2 manzanas peladas y troceadas*
- 2 tazas de moras frescas o congeladas (300 g)
- 4 cucharadas de azúcar integral o de coco**
- 1 cucharadita de canela en polvo
- 1 cucharada de zumo de limón
- 2 cucharadas de agua
Para la capa de arriba:
- 1 y 1/3 taza de copos de avena (160 g)
- 1 cucharadita de canela en polvo
- 3 cucharadas de sirope de agave o de arce
- 3 cucharadas de azúcar integral o de coco
Instructions
- Put the ingredients for the filling in a saucepan and put it to heat over high heat. When it starts to boil, lower the heat to medium-high and let it cook for about 10 minutes until the fruit is done and the liquid has reduced a little.
- We add the mix in a container for the oven and reserve.
- Preheat the oven to 180ºC or 355ºF.
- While Put the oat flakes and cinnamon powder in a bowl and heat the syrup and sugar in another saucepan until the latter melts. Pour the syrup and sugar mixture into the bowl with the oatmeal and cinnamon and stir until well incorporated.
- Put the top layer top with fruit mixture.
- Bake for 10 to 20 minutes or until tops are golden brown. The time may vary depending on each oven.
- You can serve the crumble hot or cold. We like it colder and add a little milk to make it juicier. You can reheat it without problems, although if it gets too dry, add a little water or non-dairy milk.
Notes
* We use red apples, but the type of apple doesn’t matter.
** Or any natural sweetener.
*** If you use oatmeal with a content in gluten less than 20 ppm or 20 mg/kg, it will be a recipe suitable for coeliacs as indicated in the CE regulation 41/2009. However, people with severe sensitivity to gluten can experience symptoms below 20 ppm, so they should consider their tolerance level.
