Vegan, Gluten-Free Apple-Raspberry Crumble
I wanted to make a cookie recipe that I loved, that I used to make and devour all the time, but I didn’t want the flour, butter, or margarine, so I revamped it into a easy-to-make, healthy(ish) apple and raspberry crumble. I served it to my family on Thanksgiving and my guests requested the recipe, so here it is for all:
Vegan, Gluten-Free Apple-Raspberry Crumble
Base:
- 1 cup pecans, raw, processed into flour
Filling:
- 3 medium-sized peeled, cored, pitted, chopped apples of your choice
- 11 oz O Organics raspberry preserves (jam/jelly)
- ½ freshly squeezed lemon
Granola topping:
- 1 cup raw almonds, roughly chopped
- 3 cups old fashioned toasted oats
- ¼ cup melted coconut oil
- ¼ cup pure maple syrup
- ½ cup shredded coconut flakes, unsweetened
Preheat oven to 350 degrees. Put the raw pecans in a small food processor until it becomes the consistency of flour. Sprinkle the pecan flour evenly in a round, glass pie dish. Put glass pie dish in the refrigerator to keep fresh.
Put all the granola topping ingredients in a large glass bowl, and mix with a large spoon until incorporated. Sprinkle granola on a cookie sheet lined with parchment paper, evenly distributed. Bake granola 10 minutes in the oven. After the granola has cooked for 10 minutes, gently flip granola so that the bottom gets cooked too, and toast other side 6-7 minutes. When granola is gently toasted, remove immediately from oven rack and put on hot pad on counter to cool.
While granola is cooking, put chopped apples, raspberry jam, and freshly squeezed lemon juice in a small sauce pan and mix. Heat on medium-high, mixing every so often, until jam melts, and covers the apples. Then, reduce heat to low, cover and cook apples until soft (about 45 more minutes). Remove from heat and let cool.
When apple-raspberry filling is cool, use a spoon to drop filling evenly over pecan crust (base). Discard excess raspberry liquid. Put in refrigerator to cool and set. Right before serving, sprinkle a generous amount of granola on top of the apple-raspberry filling for the topping. You will have a lot of leftover granola to snack on. Using a spoon, place a small portion of the pie (crumble) on a plate. Optional, but highly recommended is to serve, on the side, with a small scoop of SoDelicous vegan vanilla bean coconut ice cream. Put some of the extra granola in a small bowl, and put out in case guests want to add more.
Place any leftover crumble in the refrigerator, but it’s best eaten right away.
Serves 10.
Nutritional Information: 430 calories, 45 grams carbs, 23 gms fat, 7 gms protein. Actual amounts vary depending on how much of the jam is discarded. I didn’t use, about 1/4 cup of the jam, after it was cooked down.
