#MeatlessMonday – Cinnamon Apple Crumble

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This blog was posted before our name change to For All Animals

A vegan diet is a great (and easy!) way to help animals. To help encourage and support our readers in making healthy and humane diet choices, Photographers for Animals is partnering with Nourrie Cuisine to bring you delicious vegan recipes—accompanied by mouthwatering photo tutorials! We’ll post recipes and step-by-step photography instructions on (meatless) Mondays.

Cinnamon Apple Crumble

Our household loves pie—but we don’t always have the time to make a gluten free crust from scratch (and haven’t found a store bought kind that meets our expectations.) My favorite is apple, so I figured out a way to get all the yummy goodness of pie without actually having to make one. It only takes a few minutes to put the ingredients together (then an hour to bake)—and you get the added bonus of your whole house smelling like apple pie.

Time: 10-15 minutes to prepare ingredients, 1 hour to bake.
Makes: 6 Servings

3 Apples
1 Cup Granola (we use gluten free granola)
½ Cup Flour (we use Bob’s Red Mill GF flour)
½ Cup Sugar
1 ½ Cups Water (divided)
Cinnamon and Nutmeg
Soy Ice Cream

Wash and peel the three apples. Then core and cut into very thin slices. The thinner the better.
Combine the flour, granola and sugar and leave in the bowl.
Put one layer of apples slices into a baking dish. Size of the pan is a bit inconsequential as long as you think you will be able to fit all the apples layers in the pan.

With a spoon, sprinkle a thin coating of the flour/granola mixture onto the layer of apples. Then sprinkle cinnamon on the top of the flour/granola and a dash of nutmeg. Then cover with another layer of apples. Repeat until all of the apples are used. If you have extra flour/granola, pour it on top.

Then add ½ cup of water—you can just pour it over the top. Cover with tin foil and pop in the preheated oven—set to 425 degrees.

Every 20 minutes remove the dish from the oven and stir (there should be no recognizable layers after stirring). Add another ½ cup of water and return to the over. Repeat every 20 minutes until the dish has been in the over for a full hour.

Scoop the apple cinnamon mixture into a dessert bowl and top with a scoop of soy ice cream. Enjoy!

Post and Photos by Elizabeth Putsche.
Vegan chef Elena Johnson is the president of Nourrie Cuisine, a company committed to fresh, wholesome, organic food that feeds the body and soul. Photographer Elizabeth Putsche is the executive director of Photographers for Animals. Elena and Elizabeth met nearly a decade ago through an animal protection organization and became fast friends. Together they create #MeatlessMonday recipe tutorials to encourage healthy and humane diet choices. Elena is a member of Photographers for Animals’ advisory board.