8 servings, about 75 minutes. The better-than-pie version: a spiced apple base under a crunchy oat, almond and walnut topping, no caramel. For guests, serve with dairy-free custard or ice cream.
Before you start
Quantity
Ingredient
Method
oven
Heat to 175 °C.
baking dish
Lightly grease a 23 × 23 cm (2 litre) dish.
Filling
Quantity
Ingredient
Method
6
medium apples (mix of tart and sweet)
Peel, core and slice straight into the dish.
2 tbsp
maple syrup
Add and toss with the apples. Spread evenly.
1 tbsp
lemon juice
↑
1½ tsp
cinnamon
↑
1 tbsp
cornstarch
↑
1 pinch
salt
↑
Crumble
Quantity
Ingredient
Method
35 g
walnuts
Chop.
90 g
rolled oats
Combine with the walnuts in a bowl.
50 g
almond flour
↑
40 g
whole wheat flour
↑
½ tsp
cinnamon
↑
1 pinch
salt
↑
0.6 dl
maple syrup
Add and rub together with your fingers until it forms clumps.
0.8 dl
melted coconut oil or dairy-free butter
↑
Bake
Quantity
Ingredient
Method
crumble
Scatter evenly over the apples. Bake 40–45 min, until the apples are tender and the topping is golden.
crumble
Cool 10–15 min so the juices set. Serve warm.
Notes
Mostly fruit, so it is the lightest of the occasion desserts; the fat and maple live in the topping.
A mix of tart and sweet apples tastes best; all-sweet goes one-note.
Leftovers crisp up again in a 160 °C oven (the microwave makes the topping soft).