I’m still recapping foods made in April! This is the last recipe I made for the ladies at my church’s annual Women’s Retreat. Unfortunately I wasn’t able to attend since I had a bunch of studying to do, but I was glad to at least participate by providing the food. It sounded like it was an excellent event and everyone seemed to enjoy the food. So if you’re looking for a meal plan for your next gathering, this was a great, healthy, colorful, easy combination. For a snack in the morning I made Paleo Morning Glory Muffins. For lunch there were three salads: Strawberry Spinach Salad, Springtime Quinoa Salad, and Garden Bean Salad. And for dessert I made this Apple Crumble. It’s based off the Pear and Cranberry Crumble I made awhile ago, and is really easy to scale up or down depending on how many you’re feeding. It would also be lovely served in individual ramekins with a scoop of vanilla ice cream on top! Sadly this was too delicious and I forgot to snap a picture of it!
Apple Crumble (vegan)
- 8-10 apples (I used a half Pink Lady, a tart apple; and half Fuji, a sweet apple)
- 1-2 Tbsp granulated sugar
- 1 1/2 tsp cinnamon
- 1/2 lemon, juiced
- 1 cup rolled oats
- 1 cup walnuts
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp maple syrup
Preheat oven to 350°F.
Peel and core the apples and cut into bite-size pieces (about 1/2″) and spread out in a 9×13″ baking dish. Sprinkle with sugar, cinnamon, and lemon juice. Toss gently and set aside.
In a food processor combine all the ingredients for the topping. Pulse several times until well combined.
Spread oat-walnut mixture evenly over the top of the apples.
Bake for 35-45 minutes, until bubbly, golden and delicious.
Remove from oven and allow to sit for about 10 minutes before serving.