• Rebecca Lake

Apple Crumble

Updated: May 13

This apple crumble is so good for you, it is made from oats, apples, dates, maple syrup and cinnamon. That's it!!! No sugar, no vegan butter, no nuts, and no flour!


These photos are of a double batch of the ingredients.


Apple Crumble


5 apples, peeled and cored

1/2 lemon juiced or around 1 Tbsp lemon juice

5 pitted medjool dates( I used macerated neglet dates)

1 Tbsp cinnamon


Topping:

2 cups rolled oats

2 Tbsp maple syrup

pinch of salt

1 tsp cinnamon


Preheat the oven to 375. Once apples are peeled and cored, toss them in the lemon juice until all coated. Place them in a sauce pan and once the pan is hot turn the heat down to low and let the apples simmer. We want the apples to get soft and as they get soft they will release juice thereby cooking in their own juices. Add the dates and the cinnamon to a high powered blender and add enough water to cover the dates. Blend on high and you've just made date paste. Scrape down the sides of the blender and add the entire contents of the blender to the apples and coat the apples with the cinnamon date paste. Keep cooking the apples until they are all soft. Make the topping while the apples are softening. Place the rolled oats, the pinch of salt and the tsp of cinnamon in a large bowl and stir to mix well. Add the 2 Tbsp of maple syrup and coat all the oats in the maple syrup and they will begin to stick together. Once the apples are all soft, pour them into a 9x9 or 11x7 pyrex, and spread them evenly in the bottom of the dish. Then take the topping oat mixture and spread it all over the top of the apples covering the apples thoroughly. Bake at 375 for 25 minutes or until the topping browns somewhat. This is an excellent, apple crumble and so good for everyone!!!!

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