Pan Apple Crumble
A twist on a classic pudding, that is as quick as it is delicious
prep time 2 mins total time 10-15 mins
serves 4
Apple crumble is a classic dish in England which I grew up eating every Autum and Winter as a child. When the apples were in season, and the blackberries were on the hedges, we knew that crumbles were going to be added to the menu for the week. A different, and potentially simpler, version of this staple is making one all in the frying pan. Quick, easy, and great to adapt to different portion sizes. Therefore perfect if making just the one portion, or for you and someone else!
For this recipe you’ll need:
1 tbsp vegan butter (or coconut oil)
4 large dessert apples, chopped (no need to peel); or can use cooking apples, but peeled as the skin is not so nice
2 tbsp water
1 tbsp caster sugar (optional)
And for the crumble:
2 tbsp vegan butter (or coconut oil)
100g unsweetened muesli (or rolled oats)
2 tbsp light brown sugar
2 tbsp desiccated coconut
2 tbsp chopped nuts of your choice
1 tsp cinnamon
1 tbsp of maple syrup
I am using apples from the garden, but you can opt for cooking or dessert apples as a start to the recipe. Wash and chop, and then let’s make our crumble mixture. You can mix up the crumble separately, or just add all into the frying pan.
I add 1 tbsp of vegan butter to one pan, and two to the other. Add the chopped apples into the first with a sprinkle of sugar (optional) and splash of water, and then the crumble mix of muesli, brown sugar, dessicated coconut, chopped nuts, cinnamon, and maple syrup into the other. Fry these both for aroud 5 minutes, until the apples are nicely softened and the crumble is golden brown.
Now you have the option of assembling the crumble into one pan, or assembling into individual bowls. If the former, pile up the crumble on top of the apples (optional is to add an extra sprinkle of cinnamon on top of the apples before doing this); if the latter, add a portion of apple and then crumble into serving bowls.
Serve with a healthy helping of vegan (ice) cream and enjoy!
Optionally, you can use the crumble mixture as a fast way of making granola, and serve chilled with plant milk and some fruit! Just add into an air-tight jar once cooled down, and enjoy for breakfast or even as a snack.
Ingredients
1 tbsp vegan butter (or coconut oil)
4 large dessert apples, chopped (no need to peel); or can use cooking apples, but peeled as the skin is not so nice
2 tbsp water
1 tbsp caster sugar (optional)
Crumble crunch pan
2 tbsp vegan butter (or coconut oil)
100g unsweetened muesli (or rolled oats)
2 tbsp light brown sugar
2 tbsp desiccated coconut
2 tbsp chopped nuts of your choice
1 tsp cinnamon
1 tbsp of maple syrup
METHOD
Heat two non-stick frying pans over a medium heat and add 1 tbsp of vegan butter to the pan for the apples, and 2 tbsp of vegan butter to the crumble crunch pan.
Add the apples to one pan with 2 tbsp of water and sugar, and all the crumble mix to the other (you can pre-mix the crumble ingredients in a bowl if easier). Cook both for about 5 minutes, until the apples are just soft, and the crumble is golden.
Sprinkle the crumble crunch over the apple pan and serve. Alternatively, you can serve up by dividing the apples into 4 bowls and sprinkling each with the crumble crunch mix. Tastes delicious as is, or served with a dollop of (ice) cream.
Notes:
Adding sugar to the apples is totally optional, and will taste very delicious without. It would make a beautiful breakfast if you leave out the sugar!
The crumble mix is enough for 4 bowls, you can scale up or down accordingly. Add a bit more muesli if you like a less sticky mix.
Granola could be substituted, just leave out the desiccated coconut and use only 1 tbsp of sugar.
Use the crumble crunch as quick granola! Double up the recipe, store in an air-tight jar, and enjoy in the mornings with yoghurt and fruit.
