Love throwing together desserts from scratch!
This was a great way to use that delish creamy orange coconut jam we made earlier this month!
This was a great way to use that delish creamy orange coconut jam we made earlier this month!
I also used up some local maple pecan granola I had for the topping, adding some brown sugar, spices, and butter to combine.
After adding in the apples, jam, and granola, I topped it with butter and baked it in the oven.
The crust on this was super crispy and crunchy!
The jam melted into the apples and made it super juicy.
This was super great topped with ice cream!
This Orange Apple Crumble was a from scratch recipe that I threw together one night, inspired by some apples that I needed to finish, along with the awesome creamy orange coconut jam we made last month (see that recipe here). This can be edited for whatever jam or granola you have too!
Orange Apple Crumble
Ingredients
- 4 Semi-Sweet Apples Gala, Fuji, Honeycrisp, etc.
- ¼ cup Sugar
- 2 tsp Cinnamon
- 8 oz Jar of Creamy Coconut Orange Jam See the recipe above. You can substitute this with other jams as well in equivalent amounts (8-10 oz.).
- 1 ½ cup Maple Pecan Granola You can use any flavor really, or make your own!
- 4 tbsp Non-dairy butter Melted
- 2 tsp Pumpkin pie seasoning Or equal amounts of cinnamon, nutmeg, allspice, ginger, and cloves.
- ¼ cup Light brown sugar
- 4 tbsp Non-dairy butter Sliced for topping before baking, optional.
Instructions
- Start by pre-heating your oven to 350*F.
- In a medium, tall corning-ware or oven-safe dish, butter or grease the sides and bottom to prevent sticking.
- Chop your chosen apples into medium-diced pieces. We left the skins on as we prefer the taste and texture they impart, but you can peel them if you'd like.
- In a medium bowl, combine the cinnamon and sugar until they're completely mixed. Add the apples and toss to combine until the apples are fully coated in the cinnamon sugar mixture. Place this into your oven-safe dish in an even layer.
- Next, spoon the coconut orange jam (or your preferred jam) over the apple mixture, covering the apples completely.
- Melt the butter (~30 seconds - 1 minute in the microwave) and combine in a medium bowl with the granola, brown sugar, and pumpkin pie spice, mixing and crushing to combine (if the granola pieces are unevenly sized). You should have about oatmeal or cereal flake-sized pieces of granola and brown sugar to make sure it bakes evenly. This should be a slightly darker brown, sandy texture after this step.
- Top the apple and jam mixture with the granola crumble, gently patting it down with your fingers to ensure it is evenly distributed. Add a couple tablespoons of butter to help caramelize the top (optional).
- Bake for ~30-45 minutes (depending on your oven). The apple crumble is done when a knife inserted into the center comes out hot and the topping is crispy and golden brown. Top with non-dairy ice cream or whipped cream! This keeps for about five days in a Tupperware container in the fridge.
