Gluten Free Apple & Sweet Potato Crumble Recipe (Vegan)

Table of Contents

Today let’s look at how you can combine basic raw ingredients and transform them into a delicious crumble. Said crumble can be eaten for breakfast, but also makes for a tasty snack. You can even add a little ice cream or whipped cream and call it a dessert.

Allergy Status

Free From: Wheat/Gluten, Dairy, Egg, Soy, Peanut, Fish, Shellfish, Sesame, Alliums, Avocado, Banana, Beans & Lentils, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Citrus, Coconut, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Nightshade, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Squash & Gourd, Stone Fruits, Strawberry, Tomato, Yeast

Friendly To: GERD, Vegan

Compatible With: Pecan Free, Tree Nut Free, Top 8/9 Allergen Free, Berry Free, Seed Free, EOE, Low Histamine

Allergen Swaps & Notes

Pecan Free, Tree Nut, Top 8/9 Free, EOE: Omit the optional pecans.

Seed Free: Omit the nutmeg.

Berry Free: Omit the optional cranberries.

Low Histamine: Omit the optional pecans. Dried cranberries aren’t tolerated by all, so omit if needed. Replace the nutmeg in the fruit/veg ingredients with an extra 1/2 – 1 teaspoon of cinnamon.

GERD Reminder: Make sure you serve a portion size that works for YOU. With too large a portion, this could be considered a high fat food due to the dairy free butter content.

Ingredients & Recipe Notes

The ingredients are broken down into a few sections. I suggest reading the directions before you start so you know where you’re headed.

The prep time for this recipe is about 10 minutes, and the cook time is about 55 minutes.

Use a small OXO cookie dough scoop to measure the butter (it’s a 2 tsp scoop).

This is the kitchen scale I use.

Substitution Reminder: Dairy Free Butter is a 1:1 exchange for dairy based butter.

Fruit & Veg Ingredients (Part 1)

840g Organic Sweet Potatoes (30 ounces)
560g Organic Apple (20 ounces), cubed
85g Organic Maple Sugar
10 tsp Dairy Free Butter, very soft
2 TBSP Organic Ground Cinnamon
2 tsp Sea Salt
1/2 tsp Organic Ground Nutmeg (omit for seed free)
3 dashes Organic Ground Cloves

You’ll Also Need

8 tsp Dairy Free Butter (for the baking dish)

Topping Ingredients

200 g Organic GF PP Rolled Oats
45 g Organic Maple Sugar
7 TBSP Dairy Free Butter
1 tsp Sea Salt

Optional

100g Crushed Pecans (3.5 ounces) skip for Top 8 Free, EOE & Low Histamine
100g Organic Dried Cranberries (3.5 ounces) skip for Low Histamine if not tolerated

Directions with Photos

Start by washing and peeling your sweet potatoes. Slice them into 1/2 inch (1.25cm) pieces. I opted to use a crinkle cutter knife for a more playful appearance. You could also cut your sweet potatoes into large cubes if you prefer.

Next, wash and cube your apples. Place a large mixing bowl on your kitchen scale, tare to zero, and add all of the Fruit & Veg Ingredients (Part 1). Combine all of the ingredients together very well.

Now, coat a large glass baking dish with 8 teaspoons (or 3 Tablespoons if that’s easier) of dairy free (or dairy based) butter. Once prepped, transfer the fruit and veg ingredients into the dish and spread out evenly.

On to the topping. Place a mixing bowl on your kitchen scale, tare to zero, and add the Topping Ingredients. Mix well with a fork.

The cranberries and pecans are purely optional. Whilst they don’t add a tonne of flavour, they bring in some additional texture. If you can’t have (or don’t like) pecans/cranberries, consider another dried fruit and/or fruit chips as an alternative.

Once you have your topping well combined, spread it all over the fruit and veg in the glass baking dish. Cover with foil and bake at 375f/190c for 40 minutes.

Increase the oven temperature to 425f/218c, remove the foil, and bake for an additional 15 minutes. Your sweet potatoes should be easy to pierce with a fork. Serve warm and enjoy!