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  • Gluten-Free + Vegan Recipe | Mini Rosemary Apple Crumbles

    by Courtney West on November 4, 2013

    apple crumbles 4 The leaves are changing and the ubiquitous Starbucks red holiday cups have made a return for the season.  This is usually the cue for me to start planning for the holidays (eek!) and getting my butt into gear.  All of the holiday prep usually leads to comfort food cravings, especially in regard to sweets!  Just because it’s the season for sugar cookies, sweets, and pies doesn’t mean I can’t indulge in a healthful way.   I typically find that making my own desserts at home both satisfies my sweet tooth and allows me to be a bit more health conscious.

    I was actually craving apple pie the first time I made these crumbles but I didn’t have the time or energy to make pie dough.  So, I went the easy route and whipped up an easy crumble topping.  You still get the apple filling and a crisp texture from the crumble topping but without as much hassle as a pie.  The last version I made was full of warm chai spices, but this time around I went with some piney fresh rosemary.  It pairs really well with the apples and gives the crumbles an amazing depth of flavor!  I baked the crumbles in individual glass weck and mason jars, but you can make one larger crumble in a quart sized baking dish if you prefer.  I feel it is my duty to tell you that these  are best enjoyed with some vegan vanilla bean ice cream when they are straight out of the oven and still warm :)
    apple crumbles 3

    Mini Rosemary Apple Crumbles

    Notes: I used honeycrisp apples and they worked beautifully but any firm and slightly tart apple will work (i.e. Granny Smith or Pink Lady).  If you are allergic to nuts, you can sub in an equal amount of brown rice flour or oats for the almond meal. 

    apple crumbles 1

    Ingredients:

    • 4 cups of peeled and diced slightly tart and firm apples
    • 1 tsp finely chopped fresh rosemary
    • juice of 1/2 a lemon (about 1 tbsp)
    • 1 tbsp arrowroot or tapioca starch
    • 1/2 tsp cinnamon, divided
    • 1/4 cup (100 g) pure maple syrup, divided
    • 1/2 cup (45 g) almond meal
    • 1/3 cup (60 g) brown rice flour
    • 2 tbsp (30 g) solid coconut oil
    • pinch of sea salt
    • vegan vanilla ice cream to serve (optional)

    apple crumbles 2 Instructions:

    • Preheat the oven to 400 degrees.
    • Toss together the apples, rosemary, lemon juice, arrowroot or tapioca starch, 1/4 tsp of the cinnamon, and 2 tbsp (1/8 cup) of the maple syrup until combined.  Set the apple mixture aside.
    • In a separate small bowl combine the almond meal, brown rice flour, the remaining 1/4 tsp cinnamon, and a pinch of salt. Mix until everything is well combined.
    • Add the coconut oil and mash it in with a fork or pastry blender until the mixture looks crumbly.
    • Add the remaining 2 tbsp (1/8 cup) maple syrup and stir until the crumble mixture starts sticking together.
    • Divide the apple mixture between 4 small 1-cup capacity ramekins or glass jars (or alternately, put them in a 1 quart baking dish).
    • Pour any remaining liquid from the bowl over the apples.
    • Scatter the crumble mixture over the apples with your fingers, making sure to cover the entire surface.
    • Place the ramekins/jars on a baking sheet and place them in the oven.
    • Bake the crumbles for 20 to 25 minutes until the tops are golden and the juices are bubbling.

    apple crumbles 5 These crumbles are best straight out of the oven with a couple of scoops of your favorite vegan vanilla ice cream.  Cover any leftovers and store them in the fridge for up to one week.  Re-heat them in the microwave or in the oven.  Makes about 4 servings.

    About Courtney West

    Hi I’m Courtney! I'm the owner and creator behind Sweet Miscellany, a very small baking venture based out of Longview, Texas. I specialize in creating vegan, wheat free, and gluten free treats as well as seasonal jams and preserves. Originally I began with the intention of creating healthier sweets made from whole foods and "better for you" ingredients. As my brother, sister, and I had to give up gluten, I began to see the need for more gluten free, wheat free, and vegan baked goods. My baking evolved (and is still evolving) to be able to provide a wide variety of baked goods and desserts to those that may not be able to enjoy conventional sweets. Having to be gluten free or choosing to be vegan (or being both!) should not mean that you have to be deprived of anything, especially dessert! The transition to baking gluten free and vegan has been quite the learning process, but it has taught me that anything is possible as long as I keep at it.

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  • { 2 comments… read them below or add one }

    Joy //For the Love of Leaves November 7, 2013 at 4:27 pm

    Rosemary in Apple Crumble? Why didn’t I think of that? It sounds and looks delicious! I just stumbled upon your blog and am loving it!

    Reply

    Kortney Campbell November 7, 2013 at 4:29 pm

    Thanks so much!! We’re so happy to have you!

    Reply

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