It’s apple season, which means my family was like most this past weekend and hit up an apple orchard. Particularly during these strange times, families are jumping on board with any and every outdoor activity available this year! Apple picking was no exception. We packed our picnic basket and trekked 45 minutes north of the city to one of the few organic orchards in our area. Apples are one of the dirty dozen foods, meaning they are one of the highest scoring fruits and vegetables in pesticides, so buying organic is important.
We headed straight for the honey crisp rows and got to work. Although many of the trees had been picked over already (despite being there one day after the honey crisps were deemed ripe enough to pick), we were still able to get a good haul. We weren’t above picking up decent looking apples off the ground. In fact, these are referred to as “wind apples” and it usually means they fell naturally--a sign they are ripe and ready to be eaten. So I was all for the ground apples, as I liked to call them.
As soon as we got home, I got to cooking, mostly because I didn’t have anywhere to store 5 dozen apples. First, I made a couple batches of home made apple sauce, my absolute favourite. I steam the apples with skin on for added nutrients, and blend them up using the Vitamix. Sometimes I add some cinnamon, but it’s optional. If any extra liquid is needed, just grab a few tablespoons from your steaming pot. If you make a few batches, it freezes really well and means you can enjoy homemade applesauce any time of the year.
After that I obviously had to whip up an apple crumble. Gluten-free was a no brainer for me, but I also decided to keep it vegan by omitting any butter. Easy.
The ticket to a crispy crumble is to make sure the mixture is entirely coated in oil before adding it on top of your apples and then also throwing the oven on broil for a couple of minutes at the end of the cooking process. Just make sure you are watching the clock like a hawk, or you’ll end up with a burn crumble… and nobody likes that. It’s a risky game, but I think the reward is worth it.
I don’t add any sweetener to my apples, like many recipes suggest. Most apples are sweet enough and if you’ve included maple syrup in the crumble, like my recipe uses, it provides just enough added sweetness. I recommend cutting down on the sugar content by letting the apples do their thing. This recipe actually has so much goodness packed in, you could use it as a dessert or breakfast interchangeably. And what’s better than that?
If you’re looking for a last minute Thanksgiving dish, I’ve got you covered. Otherwise, this makes the perfect fall comfort food and what a fantastic excuse to eat seasonally and support local.
Vegan, Gluten-Free Apple Crumble