I don’t usually love a dessert like an apple crumble, however this one is definitely an exception! This particular recipe makes the sweetest little treat and they are so delicious, especially when warm out of the oven. I love serving them as a little afternoon tea bites or with a dollop of ice-cream or Greek or coconut yogurt for dessert. I adapted this recipe from Ella Mills’s newest cookbook, Deliciously Ella The Plant-based Cookbook. The crumble topping is made using the leftovers from the pastry which is great, making it less hassle and cheaper.
This recipe makes 6 mini apple crumbles.
For the pastry
120g ground almonds
85g buckwheat flour
40g coconut oil, melted
4 tbsp coconut sugar
4 tbsp almond milk
For the crumble topping:
1 tbsp buckwheat flour
1 tbsp coconut sugar
For the filling:
2 Braeburn apples
1 tsp cinnamon
Make the pastry by placing all of the pastry ingredients in a food processor and pulsing until a dough forms. Roll the pastry into a ball and chill in the fridge for 30 minutes.
To make the apple puree, simply peel, core and slice the apples and place in a pan over a medium heat. Add the cinnamon, cover with water and cook for 20-25 minutes, until soft. Once soft, drain and blend to form a purée.
Pre heat the oven to 200*C (fan 180*C). Line a 6-hole muffin with muffin cases.
Remove the pastry from the fridge. Measure out 50g and put this back into the fridge. Roll the rest of the pastry out on a floured work surface until about 1cm thick. Cut out circle shapes using a knife or 10cm cookie cutter and place in the muffin cases.
Bake the pastry cases in the oven for 10 minutes, until golden, then remove and leave to cool.
Make the topping by putting the crumble ingredients into a large bowl, along with the reserved pastry. Run them together using your fingertips until there are no large lumps.
Finally, spoon equal amount of the apple purée mixture you made earlier into the pastry cases and top with a tablespoon of the crumble.
Bake in the oven for 10-15 minutes until golden and delicious.