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It’s apple season. When you have tons of apples in your pantry, as I do, you should try this easy, tasty and healthy recipe. You can eat this vegan apple and forest fruit crumble for breakfast or to serve it as a dessert. It has few ingredients, and it can be modified any way you like. You can omit the forest fruit, or add another type of fruit. Be playful with the seasonings – add cardamom, ginger, anise, mint, orange zest, etc. Agave syrup can be replaced with maple syrup,  molasses or honey (if you don’t follow strict vegan diet),

If you want to consume less sugar, than I recommend leaving out the syrup. The apples are enough sweet, so try to get used to the less sweet taste in this kind of meals.

Enjoy this meal with plant-based yogurt and cup of tea.


Servings: 6

Fruit layer:

1 kg apples
300 g forest fruit (strawberries, blackberries, blueberries, raspberries, etc.)
1 tsp mixed spices (cinnamon, nutmeg, cloves, allspice, etc.)


1 cup oats
100 g ground almonds
2 Tbsp agave syrup
4 Tbsp coconut oil
1 tsp mixed spices (cinnamon, nutmeg, cloves, allspice, etc.)


1. Wash the apples and remove the core. If the apples are not organic it would be good to peel them
2. Cut thin slices and put them in a saucepan along with the forest fruit and a little bit of water to cover the bottom of the pan. Add the spices, mix well, cover the pan and let it simmer until the fruit is soft around 10 minutes
3. In a bowl mix the almonds with the oats. In a small saucepan add coconut oil, agave syrup and mixed spices and gently heat until the coconut oil is melted and everything is mixed and homogenous. Pour this mixture over the oat mixture and mix well until oat mixture is coated with the coconut oil mixture
4. When the fruit is done, pour it in a baking dish and layer the topping over. Put the dish in a preheated oven on 180C and bake for 30 minutes
5. You can eat warm or cold. You can serve it with plant-based yogurt.

Nutrition Facts (per serving):

Energy 343 kcal; Protein 6 g; Carbohydrates 39 g; Fat 18 g; Fiber 5 g 

Bon Appétit

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