Warm baked apple topped with a deliciously crunchy, cookie crumble. This nostalgic dessert is full of sweet coconut and warming ginger, with hints of delicious caramel.

Simply mix up a batch of our Ginger Cookie mix and crumble over your cooked apples. Bake for 25 minutes until the topping is golden and the apple is bubbling through.

Serve warm with your favourite ice cream or yoghurt for a delicious vegan and allergy-friendly dessert.

This apple crumble can easily be made ahead of time and left in the fridge until you're ready to bake it. If you'd prefer individual desserts simply use single serve ramekins instead of a large pie dish. 

Check out our how-to video here: WATCH VIDEO

Apple & Ginger Crumble

Serves: 8
Prep time: 20 minutes  Cook time: 25 minutes

1 Halo & Swoon Ginger Cookie mix

1/4 cup (60g) plant milk, at room temperature

1/3 cup (70g) coconut oil, melted 

4 cups cooked apple (see note below)

Preheat oven to 180°C fan bake.

Pour Ginger Cookie mix into a bowl, add milk and coconut oil and stir until well combined.

Spread cooked apple into an oven proof dish and crumble the Ginger Cookie mix over top.

Bake in the centre of the oven for 25 to 30 minutes.

The apple crumble is ready when the top turns golden brown and fruit is bubbling through.

Serve your crumble warm, topped with your favourite ice cream or yoghurt if desired. Baked apple crumble will keep in the fridge for up to 5 days, and can be enjoyed chilled or warm.

Quick Stewed Apples

1. Peel the apples, remove the cores and cut into bite size pieces.

2. Place in a large pot with about 1/4 cup water. 

3. Simmer on medium heat until apples have cooked through, approximately 10 minutes. If you like a few apple chunks cook for less time, and if you like your stewed apple super smooth, cook for longer.