Easy Vegan Apple Crumble {Paleo, GF}

Vegan, paleo refined-sugar free apple crumble that is a perfect fall treat (or breakfast?!) that is perfectly cinnamony and delicious!

A vegan, gluten-free, grain-free, refined-sugar free, dairy free, and paleo apple crumble that’s EASY and DELICIOUS?! Yes. I can barely believe it!

I’ve never made a non-traditional crumble or crisp, meaning without white or brown sugar and wheat flour. So this little experiment was really to see if I could make a (very tasty) more nutritious version! And I am very happy to announce that it more than just worked out, it is unreal tasty, and SO easy!

You won’t see heavily processed flour or white sugar here! No sir-ee!

I opted to not peel the apples and rather scrub them well and keep the fibre-rich peel in. The cortland/spartan apples don’t have tough skins so they worked perfectly!

So. Please go make this cinnamony, crumbly, crunchy, perfectly sweet crumble! You’re mind and body will thank you!

Vegan, paleo refined-sugar free apple crumble that is a perfect fall treat (or breakfast?!) that is perfectly cinnamony and delicious!
Vegan, paleo refined-sugar free apple crumble that is a perfect fall treat (or breakfast?!) that is perfectly cinnamony and delicious!

Easy Vegan Apple Crumble {Paleo, GF}

Serves 6-10 // Vegan, Refined Sugar-Free, Vegetarian, Gluten Free, Dairy Free, Paleo

INGREDIENTS:

For apple portion:

  • 2 1/2 pounds apples (6 large apples), unpeeled, cored and sliced - I used a mix of Cortland and Spartan, but any cooking apple will be fine!

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp ground ginger

For crumble topping:

  • 3/4 cup (80g) almond flour

  • 2 1/4 tsp cinnamon

  • pinch salt

  • 1 cup (150g) raw almonds, coarsely chopped with knife

  • 3 Tbs (45ml) coconut oil, or ghee/butter (if not vegan/paleo), melted

  • 3 Tbs (45ml) maple syrup

DIRECTIONS:

  1. Preheat oven to 350F

  2. Apples: slice cored apples and arrange in a 12”/30cm cast iron pan or a 9x13” dish. Sprinkle with cinnamon, nutmeg, and ginger and toss to coat. You can use a 10” cast iron pan too, it may just be more full! It does shrink down as it’s cooked.

  3. Topping: Combine crumble ingredients until loose crumbles form (I use my hands). Sprinkle crumbles over the apples. Place pan on middle rack of preheated oven and bake for 45 minutes.

  4. To serve: Serve warm! Can top crumble with ice-cream or coconut cream, but I liked mine plain.

  5. Leftovers (if any): Store in a container in the fridge for up to 3 days. Crumble will not be as crispy, but if you warm it up again it’s just as delicious!

Share your creations on Instagram by tagging @foodyfirst and using the hashtag #foodyfirst so I can see!

Inspired by Erin at Texanerin!

Vegan, paleo refined-sugar free apple crumble that is a perfect fall treat (or breakfast?!) that is perfectly cinnamony and delicious!