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Celebrate National Apple Day today!

What beats a delicious and warm apple crumble on a cold winter's day? I'd say not very much so read below to see how you can make your own vegan and gluten free version of this comforting dessert on National apple day. This recipe results in stewed sweet apples topped with a decadent crispy layer of toasted oats and buttery goodness.

Firstly, get your hands on some apples. I actually foraged mine from a local apple tree. The UK is filled with wild apple trees so why don't you have a laugh with someone and go grab some yummy apples. Our journey ended with me on my friend's shoulders in an attempt to grab the best apples!

Once you have done that this is what else you will need:

- 10 medium apples

- 1 tbsp cinnamon

- 1 tbsp lemon juice

- 2tsp mixed spice

- pinch of salt

- 200grams of dark brown sugar

- a handful of raisins, sultanas, candied peel or all 3 (optional)

For the crumble layer:

- An equal amount of butter to flour (adjust depending on dietary requirements for vegans, gluten free etc.)

- 1/5 bag of Crispy Winter's Morning granola (click here to buy now)


1. Dice the apples into equal bite size pieces and add the brown sugar, cinnamon, salt and

mixed spice.

2. Cook the apples on a medium heat in an almost caramel sauce for roughly 15 minutes.

3. Add the raisins and lemon juice to cook for a further 3-5 minutes.

4. Whilst the mixture is cooling, mix the flour and butter together between your hands until it resembles breadcrumbs.

5. Pour in as much granola as you like but I love a 1:1 ratio meaning half the mixture is granola.

6. Preheat the oven to 200 degrees.

7. Spread the apples evenly in your choice of tin (no need to grease as the mixture is wet).

8. Top with an even coat of your crumble layer.

9. Bake in the oven until the crumble looks golden brown and oozing deliciousness.

10. Serve with custard or yoghurt and enjoy!

If you recreate this recipe make sure to tag @AnastasiasPantry on social media using #AnastasiasPantry #healthylivingandeating

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