Pie is something I enjoy most when other people make it. I usually don’t have the patience for crust, but that’s probably because I’m more of a filling person anyway. (When I was a kid, I’d always eat the pumpkin pie filling and leave the shell of the crust behind).
So naturally, crisps and crumbles are my fall dessert of choice. This recipe is much easier than pie but still has all of the fruity-crunchy-fall-spiced goodness.
I made this nutty, oat-y crumble with a mixture of brown sugar, cinnamon and cardamom. Cardamom has a sweet floral flavor that’s just a little bit unexpected. Spice yours up however you like – nutmeg or allspice would work too.
Toss with apples and bake until golden. (Btw, your kitchen will smell amazing). Let it cool a little bit and always serve with ice cream. (I especially love this with Nada Moo’s mmm…Maple Pecan vegan ice cream).
- 12 oz. chopped apples (about 3 small)
- juice of ½ a small lemon
- ⅓ cup whole rolled oats*
- ⅓ cup chopped walnuts
- ¼ cup flour (whole wheat, spelt or oat flour)
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon salt
- 3 tablespoons butter, vegan earth balance, or hardened coconut oil
- optional: ¼ cup dried tart cherries or cranberries
- Preheat to 375.
- In a medium bowl, toss the chopped apples with a big squeeze of lemon.
- In a small bowl, mix together the oats, flour, walnuts, brown sugar, cinnamon, cardamom and salt.
- Cut your butter (or hardened coconut oil) into a few small pieces and add to the crumble. Use your hands to smush it with the dry crumble topping - stop when it’s incorporated but still crumbly. (if you overmix it and it becomes mushy, add a bit more flour, if it's too dry, add a little more butter/oil)
- Mix apples and dried tart cherries with ½ the crumble and place into a greased baking dish. Sprinkle the rest of the crumble on top.
- Bake covered for 25 minutes, then uncover and bake 15-20 more minutes until the apples are soft and the crumble is golden brown.
- Let sit for 15-20 mins before serving. Serve with scoops of ice cream.
Note, that spelt flour is not gluten free.