I’m team crumble all the way. Granted, a pie can look a heck of a lot prettier, but with that comes a heck of a lot more hard work! You can literally throw together a crumble in minutes, no stressing about a soggy bottom or having to slice it up once it’s baked. The rustic messy nature of a crumble is what it’s all about.
I’m also just a massive fan of granola so of course an oat based sweet crumble topping is just one of the best things you could send my way. Apple pie was always my mums dessert growing up, it still is, so I think I also avoid baking them myself because it’s her “thing”, and I’ve no desire to try and compete with her tried and tested recipe. She has shortcrust pastry down.
This crumble has a nice little twist thanks to the inclusion of Nature’s Charm butterscotch sauce; a vegan friendly coconut milk and coconut sugar based sauce that is most definitely a crowd pleaser. The combination of the butterscotch and soft baked apple is in my mind just a match made in heaven. The Nature’s Charm salted caramel sauce would also be magical.
A little extra drizzle of sauce and a mighty scoop of ice cream and I will definitely skip dinner and go straight in for dessert. Wholesome, satisfying and one of the ultimate comfort desserts.
This post is sponsored by Nature’s Charm; all opinions are my own. There are no affiliate links.
Caramel Apple CrumblePrint Recipe
- **For the Crumble Topping**
- 110g jumbo oats
- 120g spelt flour
- 100g soft brown sugar
- 1 tsp baking powder
- 130g vegan butter/margarine, melted
- **For the Apples**
- 700g peeled and diced weight approx. cooking apples
- 1 tbsp lemon juice
- 1 tbsp cornstarch or tapioca starch
- 4 tbsp Nature’s Charm Butterscotch sauce or salted caramel sauce
- ½ tsp cinnamon (optional)
Add oats, brown sugar, baking powder and flour to a large bowl.
Pour in the melted butter and mix well to combine.
Preheat your oven to 180C (350F).
Place apples into a deep oven safe dish, approx. 10 -12 inches in diameter. Add lemon juice and toss to coat.
Then do the same with the brown sugar and finally the starch and cinnamon if using.
Add dollops of the butterscotch sauce over the top and then crumble over the entire crumble topping.
Bake in your preheated oven for 30 minutes. Remove and cover if it’s browning too much with foil. Return to the oven to cook for a further 45 minutes. Allow to cool for at least 15 minutes before serving.
Can be stored in the fridge for up to four days. Reheat in the microwave and serve with your favourite non dairy yogurt or ice cream and a little extra Nature’s Charm Butterscotch sauce!