Vegan Apple Crumble and Maple Cashew Cream


For the crumble:

  • 1 cup whole oats
  • ½ cup oat flour
  • ½ cup raw pecans
  • 1 tsp ground cinnamon

For the filling:

  • 6-7 sweet apples, skins on (I used crab apples and didn't measure, but used about 12-15 crab apples)
  • 1 TBS ground cinnamon
  • ¼ cup tapioca flour

For the maple cashew cream:

  • 1 cup raw cashews
  • 1 cup water
  • 2 TBS Grade B maple syrup (I used Grade A because I couldn't find Grade B) 


  1. Preheat oven to 350 degrees. 
  2. Lightly grease a 10.5" by 7" casserole dish. 
  3. Core and chop apples and mix with tapioca flour and cinnamon. 
  4. ut the crumble ingredients into a food processor and mix until the ingredients stick together. 
  5. Lay the apples out in the dish and top with the crumble mixture. 
  6. Cover lightly with foil and bake for 45 minutes. 
  7. In the meantime, blend the maple cashew cream mixture in a food processor. 
  8. Remove foil and bake for 10 more minutes. 
  9. Remove from oven and drizzle cashew cream mixture on top. 
  10. Enjoy!