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
- Preheat oven to 350° F.
- Lightly grease a 10½” x 7″ casserole dish.
- Core and roughly chop the apples and mix with the cinnamon and tapioca flour.
- Place the crumble ingredients into a food processor and process until the mixture is sticking together a bit.
- Lay the apples out into the dish and top with the crumble.
- Cover lightly with foil (make a tent with it, so it doesn’t actually touch the topping).
- Bake for 45 minutes, then remove the “tent” and bake for another 10 minutes.
- To make the maple cashew cream, simply blend all ingredients in a high powered blender until smooth.
Serves 6-8. Enjoy!