Apple Blueberry Crumble

I've spent the past few days in bed battling the typical seasonal sickness that seems to hit me this time of year. While I'm still feeling like crud, I just couldn't handle another wasted day. I figured baking something was a win/win situation for everyone and when I realized we had a ton of apples to use up, this apple and blueberry crumble seemed like the right solution. 

I love that this recipe is simple despite the number of ingredients involved. It's also vegan and one of my favorite vegan desserts. I used honey crisp apples because they're pretty much the only type of apple we seem to buy anymore, but you can switch that, and many of the other ingredients up to suit your tastes.  

Apple Blueberry Crumble [VEGAN] 

  • 4 cups of blueberries (I used frozen) 
  • 3 cups of honey crisp apples cut into cubes 
  • about a cup of maple syrup 
  • 2 tablespoons of lemon juice 
  • 1 cup and 6 tablespoons whole wheat flour
  • 3.5 tablespoons of cinnamon 
  • 2 cups of oats 
  • 1/3 cup coconut oil 
  • 1/3 cup of cashew butter 
  • 3/4 cup chopped/crushed almonds 
  • Preheat oven to 350° (180°c) and set aside a 9x13 glass baking dish 
  • To make crumble: combine oats, 1 cup of flour, 3 tbsp. cinnamon, about half of the maple syrup, coconut oil (melted), cashew butter and crushed almonds in a bowl until well-combined and set aside. 
  • In a second bowl, combine blueberries, apples, lemon juice and remaining maple syrup, whole wheat flour and cinnamon until well combined. 
  • Line bottom of baking dish with blueberry apple mixture and spread out evenly. 
  • Top with crumble, and bake for about 25-30 minutes.
This crumble is delicious both warm and at room temperature. Top it with some whipped cream or ice cream, but its great on its own too! I'd love to know if you make this recipe, especially if you switch it up in some way. It's incredibly easy and versatile, so feel free to get creative!

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