Ingredients
7 green apples, or ca. 750 g
1 tsp cinnamon
4 drops caramel stevia (optional)
10 g vegan butter, block from Naturli
Crumble
1 cup almond flour
1/3 cup soya flour (coconut flour works too)
1/3 cup rice flour
1/3 cup gluten-free oats
1/2 tsp pure vanilla, from Rapunzel
pinch of salt
50 g vegan butter, a block from Naturli
1/4 cup almond flour
1/2 cup pecan nuts, from Rapunzel
Method
Preheat the oven to 190 °C.
Peel the apples, remove the core and cut the apples into cubes. Chop the pecan nuts rather coarsely.
Mix the almond flour, soya flour, rice flour, oats, vanilla and salt in a bowl. Cut the vegan butter into small cubes and rub it together with your hands, same way you would with a typical tart shell pastry. You can also use a food processor. Add the pecan nuts and then the almond milk. Then it should be possible to form nice clumps of dough to cover the rhubarb and berries.
Melt the vegan butter on low heat in a saucepan. Add the cinnamon (and stevia) and stir together. Blend in the apples and toss it in the cinnamon butter for a bit. Shouldn’t start boiling or become mushy, just become a tad softer.
Add the apples to small baking forms, or one big form, and cover with lumps of dough.
Bake in the middle of the oven for about 20 minutes, or 25 minutes for the big form.
How much crumble you use is up to you. The crumble recipe is rather big, so if there’s a leftover you can form small cookies and bake.
Nice to serve the rhubarb crumble with whipped oat- or coconut cream and/or vanilla custard from Oatly.
This recipe is sponsored by Rapunzel.
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