Caramel Apple Crumble Pie
Add extra layers of deliciousness to your regular apple crumble with creamy caramel and shortcrust pastry 🙂
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Cuisine
British
Meal
- vegan-desserts
Servings
10
Ingredients
Caramel sauce
(make a little extra if you want some for decoration/drizzling afterwards)
- 70g/¼ cup syrup (eg maple or agave)
- 60g/¼ cup nut butter (we used cashew)
- 25g⅛ cup coconut oil
- ½ tsp vanilla extract
- Pinch salt
Filling/pastry
- 1 sheet shortcrust pastry (eg Jus-Rol)
- 600g cooking apples, cored, peeled and cut into bite-sized pieces (around 1″)
- 100g sugar (ideally light brown)
- ½ ground cinnamon
- 2 tbsp water
Crumble
- 300g plain flour (1¾ cups plus 2 tbsp)
- 175g/7/8 cup light brown sugar
- 200g/7/8 cup butter (our favourite is Naturli Vegan Block)
- Pinch salt
Instructions
- Preheat the oven to 180ºC/350ºF/Gas Mark 4.
Caramel sauce
- Heat all ingredients in a small pan on a gentle heat until fully combined. Set aside.
Filling
- Spread the pastry sheet out over a 20cm loose-bottomed flan dish and then roll a rolling pin over the top of the dish to trim the edges. Refrigerate.
- Add the apples to a large saucepan along with the sugar, cinnamon and water. Gently stir over a low-med heat for 5-10 minutes. You want the apples to be slightly softened but still firm.
Crumble
Place all the ingredients in a bowl and rub with your hands until you have a fine crumble.
Assembly
- Spread the apple mix evenly over the pastry-lined flan dish.
- Spread the caramel sauce as evenly as possible over the apple layer.
- Add the crumble mix and again distribute evenly.
- Place in the oven for 20-30 minutes or until golden on the top.
- Serve with vegan cream, custard or ice cream 🙂
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