An excellent treat for a cold winter morn’ this sweet, tart and delicious crumble will satisfy cravings for a snazzy breakfast option or delightful dessert.
Raspberry, Apple and Almond Crumble
Makes 6 servings
5 to 5 1/2 cups cored and sliced apples (leave peels on, about 3 medium apples)
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1 1/4 cups fresh or frozen raspberries (see note)
2 tablespoons maple syrup or agave syrup
2 tablespoons brown sugar, or your preferred dry sweetener
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 2/3 cups rolled oats
3 tablespoons freshly ground flaxseeds
1/2 cup raw almonds
1/2 cup brown sugar, or your preferred dry sweetener
1/4 cup sunflower seeds
1/4 teaspoon sea salt
1/4 cup vegan “butter” (see note), plus more for dish
Preheat the oven to 400 degrees F. Spread a thin layer of vegan “butter” over the bottom and sides of a 10-inch round casserole dish. Put all of the filling ingredients in a medium-sized bowl. Gently stir to combine and transfer to the prepared dish, spreading it in an even layer.
To make the crumble topping, put the oats, flaxseeds, almonds, brown sugar, sunflower seeds and salt in a medium-sized bowl and stir to combine. Add the vegan “butter,” and combine using a dough blender or your hands. Spread the crumble mixture evenly over the top of the filling.
Cover and bake for 45 to 50 minutes, or until the apples are soft and filling is bubbling. Uncover and bake for 5 to 7 minutes to crisp up top. Let cool 20 minutes. Serve warm with vegan “ice cream” on the side, or let cool completely, store in a tightly covered container, refrigerate and serve cold.
NOTE: You can use coconut oil in place of the vegan “butter” if desired.
NOTE: You may use blueberries or sliced strawberries, in place of the raspberries, if desired.