Apple Crumble and Vanilla Cashew Custard


  • 1 1/2 tsp ground cinnamon
  • 3 tbsp fresh apple juice
  • 2 tbsp maple syrup
  • for the crumble:
  • 2 cups of glutenfree oats
  • 40g coconut oil, melted
  • 1 tbsp maple syrup
  • 3 tbsp mixed seeds
  • 20g pecans, crushed
  • custard:
  • 50g cashews, soaked in hot water for 1 hour
  • 70ml water
  • 1 tsp vanilla paste
  • 1 tbsp maple syrup
  • 2 tbsp oat milk (if required)


  1. Preheat the oven to 190c

  2. Peel and core the apples, then quarter and cut in to chunks

  3. Put the apples into a pan with the other ingredients, then cook over a low heat for 5 minutes to soften slightly, stirring occasionally, then tip into a small ovenproof baking dish

  4. Place the crumble ingredients in a bowl. Mix and rub in with your fingertips until fully combined

  5. Cover the fruit with the crumble mixture

  6. Bake for around 20 minutes, or until golden and cooked through

  7. In the meantime, make the custard by blending the ingredients in a high speed blender. Warm in a pan on a medium heat to thicken, add a little oat milk to loosen if required

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