Apple Crumble Recipe with Oats (Vegan) (2024)

FAQs

What is vegan crumble made of? ›

The Vegan Crumble Topping

A 50/50 blend of regular and oat flour/almond flour also works. Vegan butter: It's best to use dairy-free unsalted butter, though lightly salted works too. Something like Miyoko's or Earth Balance would work great. Melted coconut oil should also work, but it won't taste as rich and buttery.

Like an apple crisp, an apple crumble is a baked fruit dessert with a layer of topping. But unlike the crisp, the crumble topping rarely includes oats or nuts. Instead, a crumble's topping is more like streusel, made with flour, sugar and butter.

It's a much loved family pleaser, whatever the season and whatever fruit we use! Using our rapeseed oil means no rubbing in butter with flour and oats, so takes minutes to make. All so much quicker to get your crumble on the table.

In a large bowl, toss together apples, granulated sugar, 2 tablespoons flour, lemon juice, cinnamon, and 1/4 teaspoon salt; transfer to prepared dish. In a bowl with an electric mixer, beat butter with brown sugar until fluffy. Mix in 1 cup flour and 1/2 teaspoon salt until large pieces form. Scatter over filling.

Beyond Beef Crumbles are a convenient plant-based protein option, with 12g of protein per serving and no soy, gluten, or GMOs.

Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.

The main reason your crumble topping isn't crunchy is probably because you haven't used Demerara sugar. Although, it could also be that you've got your topping ingredient quantities wrong: either too much or not enough flour and butter alongside the sugar.

This has led some historians to believe that Betty was the name of the cook and creator of the recipe and that brown was in reference to her skin color.

Frequently Asked Questions. Is melted butter better than cold butter for crumb topping? No, our crumb topping recipe uses cold butter, which is mixed into the sugar and flour mixture. Melted butter would not work for this recipe.

Is it better to crumble with cold or melted butter? ›

Use cold, cubed butter.

Making the crumble with room temperature or melted butter will cause the topping to spread as it bakes, rather than creating a landscape of craggy, crunchy sweet pieces. Using cold butter will help all the crumble ingredients bind together before baking and then saturate them evenly in the oven.

1-2 tbsp double cream or whole milk

Add the sugar and rub in the butter until combined and the mixture resembles fine breadcrumbs. Spoon in the cream (or milk) and rub this through well until the mixture is crumbly. Chill for 30 minutes, then crumble the topping over the cooked fruit.

This is known as oxidation and occurs when the cells within the fruit are exposed to air. Lemon juice helps with this, acting to coat the flesh and protecting it. It also adds extra flavour to your apple crumble recipe and offsets the sweetness of the sugar.

For a traditional take on this classic dessert, try the Neelys' Peach Cobbler (pictured above). This all-American dessert features a crumbly topping of butter, sugar and flour that is rubbed together (possibly with oats, nuts or cookie crumbs), then sprinkled over a fruit filling before baking.

As its name suggests, crumb topping is a dessert topping. It's a simple mixture of butter, sugar, and flour, and is typically used to top pies or muffins prior to baking for a crunchy, sweet contrast.

Mix fruit wiht 1 T flour, 1 T sugar and the cinnamon. Crumble together flour, brown sugar, butter and oatmeal. Butter a 9x9 pan and pour in fruit. Top with crumble and bake at 350 degrees until browned and bubbly.

Ingredients for Crumb Cake

Flour: All-purpose flour is the structure of this cake. It's sturdy enough to support the thick wet ingredients and crumb layer on top. Baking Soda + Baking Powder: Baking soda and baking powder help the cake rise. Granulated Sugar: Granulated sugar sweetens the cake.

Toss the fruit with sugar, lemon juice, cornstarch, and any spices in a large bowl. Use more sugar and less lemon juice when cooking with tart fruits, like rhubarb and blackberries, and less sugar but more lemon juice for sweet fruits, like peaches and plums. Best is to taste a piece of fruit and adjust to taste.