Hello hello and a belated happy Thanksgiving to my American friends! I got back this morning from a week’s holiday in St.Lucia! Sorry for just disappearing but I wasn’t organised enough to get any posts lined up for while I was away and wanted to take a complete break from blogging, social media, etc. during the holiday.
Anyway, we had a glorious time in paradise. Sun, sand, relaxation, good food and fun — everything I want in a holiday really! After a long overnight flight home with very little sleep I haven’t had the energy for anything much today so I’ve been catching up on what’s been happening in the blogosphere and planning more recipes of my own to share soon. Here’s one I made earlier…
I don’t think many could say they don’t like apple crumble – actually, my younger self would have said so, but as I’ve mentioned before, I was ultra fussy growing up and didn’t like ANY fruit, even in crumble or cakes, until I was in my late teens. But even if I wasn’t eating crumble as a child, it’s still associated in my mind with happy Sunday lunches as a family.
I’m sure nostalgia adds to its appeal, but warm, sweet and crunchy, I think I’d still find it comforting even without any memories attached.
For this recipe I’ve taken my beloved apple crumble (veganized of course) and combined it with another British favourite – shortbread! The buttery biscuit base is especially lovely against the soft apples and nutty crumble topping and takes the popular pudding to new heights.
This is a vegan and gluten-free dessert you can confidently serve to both herbivores and omnivores and expect rave reviews.
Especially topped with a scoop of vanilla ice cream or a spoonful of custard (non-dairy), these Apple Crumble Shortbread Bars are certainly my idea of a perfect winter dessert.
- 1 C Oat flour
- 1/3 C Coconut flour
- Pinch of salt
- 1/4 C Melted coconut oil
- 1/4 C Maple syrup
- 1 tsp Vanilla extract
- 6 Granny Smith apples, peeled, cored and thinly sliced
- 1/4 C Coconut sugar
- 1/2 C Oats
- 1/4 C + 2 Tbsp Oat flour
- 1/4 C Chopped walnuts
- Pinch of salt
- 3 Tbsp Coconut sugar
- 1/2 tsp Cinnamon (optional)
- 1/4 tsp Ground ginger (optional)
- Few gratings of fresh nutmeg (optional)
- 2 Tbsp melted Coconut oil
- Preheat the oven to 180C/350F and lightly grease an 8 x 8 " pan with coconut oil.
- For the shortbread, combine the oat and coconut flours and salt in a medium bowl, then add the coconut oil, maple syrup and vanilla and mix together to form a dough. Press the mix evenly into the prepared pan and prick all over with a fork. Bake for 10-12 minutes, or until just beginning to turn golden. Set aside to cool slightly until the other components are ready.
- Place the apples in a medium pan with the sugar. Cover and set over a low heat until the juice begins to come out of the apples. Slightly increase the heat and cook until the apples are soft, then set aside.
- Make the crumble by mixing all the dry ingredients together in a bowl (everything except the coconut oil), then add the melted coconut oil and stir to mix through.
- Spread the apples over the shortbread base, leaving behind any liquid in the pan as that will make your shortbread soggy. Sprinkle the crumble mixture evenly over the apples then return the pan to the oven and bake for 10-15 minutes.
- Leave to cool for at least 5 minutes before slicing and serving.
- Serve with non-dairy ice cream or custard
I’ve got quite a few childhood desserts that I haven’t got around to veganizing yet but I’ll certainly share any successes.
What were your favourites growing up? Any special family recipes?
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