Apple Crumble

Apple Crumble
Prep time
Cook time
Total time
My 10 year old granddaughter is a joy. We had the best time during her visit last week. She also has a serious sweet tooth. Each day, she would ask, “So what’s for dessert?” Are you kidding me, I’d reply. Do you remember the “sweets once a week” motto from the book, Chunky and Friends? Yes, Gigi, but we aren’t going to follow that this week. I’m on vacation so I get a break. May I also mention that she is a great debater. Even before her visit, she had put in some special requests. “I want Pop Pop’s fried apples, your tofu and can we please go to *Sticky Fingers?” Well, as you can guess, her special requests were granted. I also wanted to teach her how to make some simple desserts, so we prepared this Apple Crumble together. It serves 4 and she said it was really good.
Recipe type: Dessert
Cuisine: American
Serves: 4
  • Filling
  • 2 apples (Granny Smith)
  • 1 teaspoon orange and lemon zest
  • 1 teaspoon orange and lemon juice
  • ¼ cup honey
  • 2 Tablespoons whole wheat flour
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • Crumble Topping
  • 1 cup whole wheat flour
  • ¼ cup raw, date or coconut sugar
  • ½ cup of rolled oats
  • 6 Tablespoons Earth Balance Spread
  • Pinch of Himalayan Pink Salt or sea salt
  1. Core and slice fruit thinly.
  2. Place in a large bowl and add the remaining filling ingredients.
  3. Mix together and distribute filling into 4 ramekins.
  4. Combine all crumble ingredients and cut the Earth Balance spread through the oats, flour and sugar with a fork until it resembles small pebbles.
  5. Sprinkle the crumble evenly over the fruit.
  6. Place on a baking dish and bake at 350° for 45 minutes until the top is browned and the fruit is bubbly.
  7. Serve warm with vanilla soy cream or fresh nondairy whipped cream.


Earth Balance Spread was purchased from Trader Joe’s.

Sticky Fingers Sweets and Eats is a Vegan café in Washington DC

DC sees more women running restaurants, breweries

Doron Petersan, the founding owner of Sticky Fingers Sweets and Eats in Northwest D.C., found it difficult to even find a job in the kitchen. She started working in restaurants when she was 15, but could only find positions in the front of the house


Leave a Reply