Sep 09, 2013

Vegan Apple Crumble + Maple Cashew Cream

I went to the Farmer’s Market this past weekend and found these amazing McIntosh apples from a local vendor. They weren’t perfect, but they were perfect for this dish! Organic produce found at Farmer’s Markets are not usually labeled as organic since these local farmers aren’t inspected and authorized as such. But when I see those little worm holes and the slight bumps and bruises, somehow I know it’s gonna be good!

McIntosh are sweet and a little soft in texture, not normally used as a baking apple. However, they worked great in this recipe with their ruby skins and their luscious taste. The cashew cream adds another depth of flavor that is a perfect match for the nutty crumble topping and the mouthwatering, sweet apples…




~ for the crumble

  • 1 cup whole oats
  • ½ cup blanched almond flour
  • ¼ cup date sugar or other minimally processed sweetener
  • ½ cup raw pecans
  • 1 tsp ground cinnamon

~ for the filling

  • 6-7 sweet apples, skins on
  • 1 TBS ground cinnamon
  • ¼ cup tapioca flour

~ for the maple cashew cream

  • 1 cup raw cashews
  • 1 cup water
  • 2 TBS Grade B maple syrup
  • 1/8 tsp natural maple flavoring
  1. Preheat oven to 350° F.
  2. Lightly grease a 10½” x 7″ casserole dish.
  3. Core and roughly chop the apples and mix with the cinnamon and tapioca flour.
  4. Place the crumble ingredients into a food processor and process until the mixture is sticking together a bit.
  5. Lay the apples out into the dish and top with the crumble.
  6. Cover lightly with foil (make a tent with it, so it doesn’t actually touch the topping).
  7. Bake for 45 minutes, then remove the “tent” and bake for another 10 minutes.
  8. To make the maple cashew cream, simply blend all ingredients in a high powered blender until smooth.
NOTE: The crumble topping on this finished dish will not be super crunchy because there is no added oil. It’s still very yummy!

Serves 6-8. Enjoy!

Healthy trails,


7 responses to “Vegan Apple Crumble + Maple Cashew Cream”

  1. Anonymous says:

    Looks yummy, but I don't see any instructions for making and using the cashew cream.

  2. Helyn says:

    Oops! Thanks for spotting that. I've added the directions for the cream 🙂

  3. Anonymous says:

    Thanks so much, Helyn. I love your blog and can't wait to try this recipe!

  4. Anonymous says:

    This looks delicious! Do we need to use blanched almond flour or can whole wheat pastry flour be used?

  5. Helyn says:

    Yes! You can use pastry flour instead. Enjoy!

  6. txgwen says:

    Made this tonight but substituted walnuts for the pecans. It was delicious! Thank you! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *