Hi friends! Hope everyone is having a fab week. I’ll keep this post short and simple as this a quick & easy recipe.
This was Week 50 of my 52 weeks of vegan baking journey (almost there!) and I couldn’t be happier with how this turned out!
I don’t have too many family recipes within my small family but what I do remember is having apple crumble at my grandma’s house in the Summer with fresh apples from her garden! Apple crumble may possible be my all-time favourite dessert, especially when it’s fresh out the oven and with a scoop of cold ice cream to contrast with the hot, sweet apples (sorry custard lovers, I’m on Team Ice Cream!)
If you’re ever stuck with one too many apples, this is the perfect, simple recipe to get through them! While I was waiting for the apples to bake I accidentally ate 1/3 of the dry crumble mix (it’s genuinely that good- if you don’t want to make the whole thing just save the crumble recipe!)
Feel free to play around with the extra flavours – you can use cinnamon like me or mix it up with cardamom or nutmeg!
Apple Crumble Puff Tart
Course: DessertCuisine: EnglishDifficulty: Medium12
servings10
minutes1
hour35
minutesWarm, rich, juicy apples on top of a brown-sugary, buttery, toasty oat crumble. Perfect with vanilla ice cream or custard.
Ingredients
1 sheet chilled puff pastry
6 small apples (medium sweetness – Pink Lady, Honeycrisp, etc.)
100g maple syrup
1 lemon
1 tsp vanilla extract
Pinch of salt
- Crumble Topping
100g All-purpose flour
100g light brown sugar
90g rolled oats
90 g vegan butter (I use Naturli)
50g sliced almonds
½ tsp cinnamon
Pinch of salt
Directions
- Pre-heat oven to 150C (275F).
- Peel the apple and cut them in half. Use a teaspoon to scoop out the cores.
- Mix together the maple syrup, lemon juice, vanilla and salt then baste the apples with this sugary glaze. Place apples in a dish and pour the rest of the glaze in the dish/pan you are cooking the apples in. Cover the dish tightly with foil.
- Bake for 45 minutes until the apples are soft (lift the foil around the 30min mark to check!)
- Let the apples cool outside the oven and increase the temperature to 200C.
- Meanwhile, create the apple crumble by mixing together all the ingredients using a metal whisk (it will help chop the butter down into crumb size pieces).
- Roll out the puff pastry onto a lightly floured sheet of parchment dusted with flour. Score the pastry 1” from the edge all the way around. Slide the puff pastry with the parchment onto a baking pan.
- Brush melted butter on the 1” “frame” of the puff pastry. Sprinkle some of the brown sugar onto this frame.
- Scatter apple crumble onto the puff pastry and arrange the apples on top. Keep the leftover glaze for decoration after the bake.
- Chill in the freezer for 10 minutes.
- Bake for 20 minutes and then bring down oven temperature to 175C and bake until golden brown (~20 minutes more).
- Remove tart from oven and brush leftover glaze over apples. Serve warm with ice cream or whipped cream.
