Apple Cardamom Crumble
One of the earliest memories I have is eating fresh out of the oven apple crisp at my grandmother’s house. A generous scoop of vanilla ice cream melting over the warm apple crisp. My grandmother made the most delectable crisp. Simple apple base spiced with cinnamon, and the topping crispy yet kind of gooey. I’m drooling thinking about it…
Awhile back, I posted my absolute favourite breakfast. Like, I have literally had this breakfast the majority of the year for the past 8 years. It NEVER gets old. And yes, it is that good. Apples, coconut cream, almond butter, cinnamon, cocoa nibs and toasted sliced almonds. I began thinking about how I could make my favourite breakfast into a dessert.
I had actually just come off of a 3-day juice cleanse and was reintroducing food. I thought raw apple as my first meal might be a bit hard on my stomach so I warmed them up until they softened. Topped the apples with my usual go tos. It was really good! It got me thinking how an apple crisp could be a vessel in making this a dessert.
Through experimenting, cinnamon had to be included, but to be honest, I didn’t want to create just another regular apple crisp (despite it being gluten free and vegan already). I needed that extra touch of something! I wanted to add other spices but to be honest, this recipe asks for 8 apples and I couldn’t make 6 of them through trial and error. So I actually ended up using good ol’ Google. I asked what spices went with apple. A bunch of suggestions popped up and I decided to run with cardamom.
The cardamom takes this apple crumble to another level! It honestly just makes me do a happy dance eating it (and don’t get me started on the smell when it is baking!). It adds a warmth of spice that compliments the cinnamon SO well, and is out of the ordinary in a regular apple crumble recipe.
Why coconut sugar?
Coconut sugar is also called Coconut Palm Sugar. It is a natural sugar made from coconut palm sap. Coconut sugar adds a depth of flavour (can be compared to brown sugar however I would argue coconut sugar tastes better!) that is slightly toasty and doesn’t taste anything like a coconut.
Coconut sugar contains inulin, a type of soluble fibre, that helps to lower your chances of a blood sugar spike. Is this a healthier alternative to white sugar? Yes. However, like any other sugar, it should be eaten in moderation.
As I do with most of my recipes, I try not to add a ton of sugar. The recipe calls for ¼ cup coconut sugar and I find that to offer enough sweetness for my liking. I encourage you to try it with this amount, however if you prefer things sweeter than go up to ½ cup coconut sugar.
So what are you waiting for?! Bake away my friends. You will not regret it. Share with a friend, show your love below by commenting! I’d love to see how you like thie Apple Cardamom Crumble - tag me in your creations on Instagram.
SERVES 6-8
PREP 25 mins / BAKE 40-45 mins / COOL 5-8 mins / TOTAL TIME 1 hr 15 mins
Ingredients
Bottom Layer
~ 9-10 cups thinly sliced, peeled and cored apples (approx. 8 medium apples) (I like using Canadian Fancy or Ambrosia) *See note*
~ ¾ cup unsweetened apple sauce
~ 1 ½ tsp ground cinnamon
~ Optional: 1 tsp lemon juice
Top layer
~ 1 ½ cups almond flour
~ ½ cup raw, unsalted sliced almonds
~ ¼ cup coconut sugar (can up to ½ cup if you prefer recipes sweeter)
~ 1 tsp ground cardamom
~ ½ cup unsalted almond butter
~ 2 Tbsp ea. melted coconut oil & plant-based mylk (I used almond mylk)
~ 1 tsp vanilla extract
Steps
1.In a medium sized bowl, combine the apple sauce, cinnamon and lemon juice (if desired). Set aside.
2. Turn on oven to bake at 350 degrees Fahrenheit. Grease an 8x8” oven safe pan. Set aside.
3.Wash apples and set them on the cutting board. Peel the apples then proceed to cut the apple into quarters and core.
4. Slice the apples into approximately 1/8” wide slices and toss into the apple sauce mixture. Toss to combine. Add apple mixture into the greased 8x8” dish. Evenly distribute apples throughout the dish. Set aside.
5. In a small bowl, add the almond flour, sliced almonds, coconut sugar and ground cardamom. Stir to combine.
6. Measure the almond butter in a 1 cup glass measuring cup. Add the melted coconut oil, plant-based mylk and vanilla extract. Stir until combined. Add almond butter mixture into the almond flour mixture and fold or stir until combined.
7. Place crumble evenly on top of the apple mixture in the 8x8” pan. It will be a chunky topping so you may need to use your fingers to place pieces of the crumble around the edges.
8. Place Apple Cardamom Crumble in the oven for 40-45 minutes, or until crumble is golden brown and the apples can be pierced with a fork.
9. Remove from the oven and allow the crumble to cool on the stove top for 5-8 minutes. Serve immediately or store in the refrigerator in a sealed container for up to a week. *See Notes*
Happy Eating Friends!
♡ Kell
*Special Notes*
1.I was lazy the first time I made this crisp and decided not to peel the apples. I ended up deciding I didn’t like the apple skins, however my husband said he liked the apple skins baked in the crumble. So you can ultimately decide for yourself, but for recipe sake, I am recommending peeled. Ensure all spices of apple are the same size so that the crumble cooks evenly. I generally cut them an 1/8 “ wide.
2.The crispness may wither over a few days, so consume within the first 3 days ideally. I did not find the lack of crispness dissatisfying when I reheated it throughout the week. You could use a toaster oven to warm up your leftovers if you wish. This will help crisp up the topping!