Vanilla Chai Apple Crumble

A cosy winter crumble that just happens to be wholesome enough to enjoy any time of day. Warm cinnamon apples topped with a golden vanilla chai crumble create a dessert that's nourishing, comforting and perfect for winter wellness. Store any leftovers in the fridge for up to 3 days. Enjoy it cold with coconut yoghurt and a scatter of fresh berries for a wholesome breakfast or afternoon pick-me-up. 

Serves: 4       |     Prep: 15 mins     |     Cooking: 45 mins

Crumble Ingredients

• 4 tbsp Whole Earth & Sea® Vanilla Chai Protein & Greens 
• 4 tbsp maple syrup 
• ½ cup virgin coconut oil, melted, warm 
  1 ¼ cup rolled oats 
• ⅓ cup shredded coconut 
• Pinch of salt

• 4 apples, cut into 1cm pieces
• 4 tbsp maple syrup  
• 1 tsp ground cinnamon  
• 1 tbsp cornflour 
• 3 tbsp water 
• 1 tbsp lemon juice 

 To Serve: Vegan ice-cream or yoghurt and maple syrup, to drizzle.

 METHOD

1. Preheat oven to 180°C fan-forced. 
2. To make vanilla chai crumble, stir protein powder, maple syrup and coconut oil in a large bowl until smooth.
3. Add oats, coconut and salt and mix until crumble-like clumps form. Set aside.
4. Meanwhile, to make apple mixture, place all ingredients into a small-medium saucepan and cook over medium heat for 5 minutes, stirring, until the apples are just ever so slightly beginning to soften and a thick, glossy sauce coats the fruit. 
5. Pour into 5-cup capacity ceramic baking dish. (We used a 22 cm wide, round dish). Use your hands to scatter the apple mixture evenly over the top, leaving some larger clumps for extra crunch. 
6. Bake at 180°C for 40 minutes or until crumble topping is golden, apples are tender and sauce is bubbling on the edges.
7. Allow to stand for 5 minutes before serving warm with yoghurt or ice-cream, and an extra drizzle of maple syrup if desired.