Here in Somerset, the trees are turning golden, there’s a chill in the air and Autumn has definitely arrived!
I don’t know about you, but I just adore this time of year – Especially with all the hearty, warming dishes that are now making their way, back onto our menus and plates!
One of my favourite autumnal treats has to be a fruit crumble – and with so many of our neighbours offering up free, homegrown apples this year, it’d be a shame not to use some to make an indulgent, yet healthy crumble! (Yep, healthy crumble is a thing! ?)
This beautiful recipe combines tart Bramley apples with sweet cherries and crunchy, spiced oats and nuts. It’s flour-free, marg-free and is also 100% vegan.
This crumble can be made with gluten-free certified oats, for those (like myself) who are either coeliac or can’t tolerate gluten.
Preparing the Bramley Apples and Cherries
To make this recipe, first, let’s stew the apples! ?
To do this, peel and core your cooking apples and cut them into 1” chunks. Next, pop them into a pan with just enough water to cover them, and bring them to the boil.
Once boiling, reduce the heat and simmer until the apples soften, the liquid reduces and the sauce begins to thicken.
While the apples are cooking, place 2 cups of sweet cherries into another pan. Add a little water, bring to the boil, and then simmer them over a low heat, until the cherries form a sauce-like consistency and the excess water has evaporated.
I’m using frozen cherries for this recipe as they’re cheaper and more readily available, but fresh ones will work even better! ?
Making the Crunchy Oat Crumble
It’s time to make the crunchy cinnamon oats, which are used in the crumble topping!
Place 2 cups of dry, rolled oats into a bowl, and add a quarter of a cup of maple syrup, 2 teaspoons of cinnamon, half a teaspoon of vanilla extract and half a teaspoon of ground ginger. Stir thoroughly, then spread the oats out in a uniform way, across a lined baking tray.
Preheat the oven to 180℃ (356℉) and bake the oats for 15 minutes, carefully moving them around once during the cooking time, to ensure they’re toasted evenly.
Once the oats have cooled, place them into a large bowl with a quarter of a cup of desiccated coconut, a quarter of a cup of mixed chopped nuts, 2 tablespoons of ground flaxseed and 2 tablespoons of coconut sugar. (You can use regular brown sugar if you wish.)
Mix the crumble ingredients well, until all they’re all combined.
Assembling the Crumble
Now let’s put it all together!
In a 20cm round oven dish, place 2.5 cups of stewed Bramley apple, topped with the cherry sauce we made earlier. Next, generously add the crumble mixture to the top.
(If you’re using a different sized dish, feel free to adjust the amounts accordingly!)
The crumble can now be warmed through in a preheated oven at 150℃ (302℉). You may want to place a small bowl of water at the bottom of your oven, to prevent the oats from becoming too crisp.
Serve and enjoy this delicious, wholesome crumble with your family and friends – and if you like this recipe and want to see more, please let me know in the comments below – I always love hearing your thoughts!
Healthy Bramley Apple and Sweet Cherry Crumble
Ingredients
The Fruit!
- 8-10 Bramley Cooking Apples
- 2-3 Cups Pitted Sweet Cherries
For the Crumble Topping..
- 2 Cups Dry Rolled Oats Use gluten-free certified oats if necessary.
- 0.25 Cups Desiccated Coconut
- 0.25 Cups Mixed Chopped Nuts
- 0.25 Cups Pure Maple Syrup
- 2 Tbsp Ground Flaxseed
- 2 Tbsp Coconut Sugar Substitute for regular brown sugar if preferred.
- 2 Tsp Ground Cinnamon
- 0.5 Tsp Ground Ginger
- 0.5 Tsp Vanilla Extract
Instructions
To make the Stewed Apples
- Peel and core the apples, then cut them into 1" chunks and place them into a pan.
- Add a little water (just enough to cover the fruit) and bring to the boil.
- Reduce to a low-medium heat and simmer until the water has evaporated and a delicious apple sauce remains!
To Make the Sweet Cherry Sauce
- Add 2 cups of sweet cherries to a pan.
- Add a little water (just enough to cover the fruit) and bring to the boil.
- Reduce to a low-medium heat and simmer until the water has evaporated and a delicious cherry sauce remains!
To Make the Crumble Topping
- Preheat the oven to 180℃ (356℉).
- In a large bowl add the oats, maple syrup, cinnamon, ginger and vanilla extract. Stir thoroughly.
- Spread the oats across a lined baking tray and place in the oven for 15 minutes, until slightly browned. (You may need to stir the oats once during cooking the time, to ensure they cook evenly.)
- When the oats are cooked and have cooled, place them into a large bowl with the desiccated coconut, mixed chopped nuts, flaxseed and coconut sugar. Mix well.
- You can now assemble your crumble! Pop your stewed fruit into an oven-proof dish and top with your crumble topping!
- Bake at 150℃ (302℉) until heated through.
