Sweet, tender apples, warming cinnamon and a golden, crunchy topping packed with oats, pumpkin and sunflower seeds, this Apple Cinnamon Crunch is autumn comfort food at its best.
A little fresh ginger and lemon zest brighten the bubbling apple filling, while the topping adds delicious texture to every spoonful.
Vegan, dairy-free, and gluten-free when made with certified gluten-free oats, it’s lovely served warm with coconut yoghurt for a leisurely breakfast, or with a scoop of vegan ice cream for a cosy seasonal dessert.
Serves: 4
INGREDIENTS
Topping
150 g gluten-free oats
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup muscovado sugar
¼ cup coconut sugar
1 tsp Cinnamon
¼ tsp sea salt
1/3 cup coconut oil
Filling
4 large cooking apples
1/3 cup coconut sugar
1 tbsp cinnamon
Zest of l lemon
1tsp fresh ginger
125ml apple juice
METHOD
Set the oven 175c
Quarter, peel and slice the apples, place in a bowl
Zest the lemon into the bowl
Grate the ginger into the bowl
Add the cinnamon, sugar, apple juice and stir well
Pour into an oven-proof dish
Add the seeds to the oats. Add the cinnamon, sea salt, sugars and stir well
Making sure there are no lumps in the muscovado
Melt the coconut and pour into the dry oats, stirring well
Spoon onto the filling and bake for 50 mins
When golden and bubbling, remove from the oven and let stand for 10 minutes before serving; otherwise, you will burn your mouth!
Serve with coconut yoghurt, greek yoghurt, vegan or diary ice cream
