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Apple Crumble

Prep time: 15 minutes

Cooking time: 15 minutes

Baking time: 20 minutes

Total time: 50 minutes

Serves: 10-12

A home-made classic apple crumble that ticks all the nostalgic boxes and is free from gluten, dairy and refined sugar.

It's been nearly two months since my beautiful mother passed away and I am absolutely heartbroken and devastated. I didn't know how to survive with a hole in my heart and yet here I am experiencing pain, joy, kindness, sadness, grief, anxiety, gratitude, love, support and grace. She always ate stewed apples everyday for breakfast so this recipe is a little tribute to her - a delicious, plant based, gluten free, refined sugar free and dairy free apple crumble. Ticking all the boxes of nostalgia for your favourite childhood treat.

I have partnered with Tru-Cape to create some wholesome plant based recipes using their fresh produce: apples and pears. This is the first recipe in that series. I hope these recipes inspire you to spread kindness, compassion and love this festive season and most importantly, everyday.


Apples are an incredibly nutritious fruit with an array of health benefits. They're rich in fibre, antioxidants, vitamins and minerals.

They're beneficial for:

- lowering cholesterol levels

- supporting blood sugar levels

- aiding digestion

- protecting brain health

- promoting heart health

- cleansing the liver

Let’s bake ☺

Ingredients for the apples

  • 10 Tru-Cape granny smith or golden delicious apples, peeled and sliced into thick wedges

  • 6 cardamom pods

  • Thumb-size piece of fresh ginger

  • 1 cinnamon stick

  • 2 tbsp coconut sugar

  • 4 tbsp water and more if needed

Ingredients for the crumble

  • ¾ cup gluten free oats

  • ½ cup gluten free oat flour

  • ½ cup almond flour

  • ¼ cup chickpea flour

  • 3 tbsp vegan butter or coconut oi

  • 2 tbsp coconut sugar

  • 2 tbsp maple syrup

  • ½ tsp ground cinnamon

  • Pinch of salt

Serving suggestion:

Coconut cream


1. Pre-heat the oven to 180C.

2. Place the apples, cardamom pods, fresh ginger and cinnamon stick into a pot or saucepan. Simmer gently for 5 minutes and then add the coconut sugar and water. Stew for 10-15 minutes until the apples caramelize and become sticky. Add a dash more water if needed.

3. To make the crumble, combine the oats, oat flour, almond flour, chickpea flour, coconut sugar, cinnamon and salt in a bowl. Mix together. Slowly crumble the vegan butter or coconut oil and the maple syrup into the bowl with your hands until you reached the desired consistency. You want the crumble to start sticking together.

4. You can use a pie dish or casserole and add the cooked apples into the bottom of the dish. Top with the crumble and bake at 180C for 20 minutes or until golden.

5. Serve hot with your favourite topping – works well with vegan custard, vegan ice cream or vegan whipped cream. Enjoy!


Recipe by Mira Weiner

Styling and photography by Lana Kenney


With love,



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