Apple crumble from Spelt flour with vanilla sauce from Stefano Vicinoadio can be prepared in 35 minutes. You make this dish with Fleur de sel & Coconut blossom sugar from Amanprana. This recipe from the Belgian kitchen is delicious as Desserts & Cake and biscuit. It also fits perfectly in a Vegetarian & Vegan diet.
Ingredients for apple crumble from spelt flour with vanilla sauce
- 800 g apples
- 250 g coconut blossom sugar (Amanprana Gula Java Brut)
- 4 tbsp lime juice
- ¼ tsp Thai cinnamon
- 2 tbsp water
- 100 g spelt flour
- 80 g vegan butter
- A handful of raisins
- 700 mL almond milk
- 6 tbsp coconut blossom sugar (Amanprana Gula Java Brut)
- 1 vanilla pod
- 1 pinch fleur de sel (Khoisan fleur de sel)
- 2 tbsp cornflour
- 200 mL vegetable cream or white almond cream
Preparation of apple crumble from spelt flour with vanilla saucePeel and core the apples and cut into cubes. Heat the cubes in a frying pan for 5 to 7 minutes with 2/3 of the coconut blossom sugar, the raisins, the water and the lime juice. Pour the apple mixture into a suitable casserole dish or cake tin and heat the oven to 200°C.Take the cold vegan butter from the fridge and cut into cubes. Using your fingertips, rub the butter into the spelt flour and the remainder of the coconut blossom sugar. Keep rubbing until the mixture resembles breadcrumbs. Arrange this mixture evenly over the apples and place the tin in the oven. Bake for around 20 to 35 minutes. Remove from the oven when the crumble has turned an even golden-brown, or turn off the oven and leave the apple crumble in to keep warm until you're ready to serve it.
Making the vanilla sauceCut the vanilla pod open and scrape out the seeds using the blunt side of a knife. Place the two halves of the pod and the scraped-out seeds in the almond milk.Heat the almond milk and vanilla. Mix the cornflour well with a little extra almond milk. Remove the heated pieces of vanilla pod from the almond milk and discard. Stirring continuously, strain the heated milk through a sieve and return to the warm pot. Turn off the stove. Continue to stir until the sauce reaches the desired consistency. Finally, stir in the soy cream and serve the sauce hot with the apple crumble. Bon appetit!
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.