Cinnamon Apple Crumble with Vanilla Protein Nice Cream

Winter is coming…which means this Cinnamon Apple Crumble with Vanilla Protein Nice Cream will be on rotation in our kitchen for the next few months! The recipe by Elisa from @karlilovespoppy is gluten free, vegan and full of wholesome goodness. The warmth and crunch of the apple crumble combines perfectly with the cool creamy protein-rich nice cream. It is the ultimate dessert in the cooler months and makes a delicious breakfast too.

Cinnamon Apple Crumble with Vanilla Protein Nice Cream
Cinnamon Apple Crumble with Vanilla Protein Nice Cream

Serves: makes 2 serves
Time: 40 minutes


For the Vanilla Protein Nice Cream:



4 frozen bananas
2 tsp vanilla bean powder
40 ml almond milk



  1. Combine all the ingredients in a high speed blender. Work quick, until you get a creamy nicecream texture without chunks.
  2. Pour the mixture into a metal bowl or container, cover with cling foil and place in the freezer for 2-3 hours.

For the Crumble:



1/4 cup almonds, roughly chopped
1 heaped cup gluten free oat flour
1 tsp vanilla bean powder
1/4 cup maple syrup
1 pinch of pink Himalaya salt
1 pinch of cinnamon
1/2 tsp coconut oil
1/2 tsp water
1 tbsp gluten free oats



  1. Pulse first lot of ingredients until a crumbly mixture forms.
  2. Then add 1/2 tsp coconut oil, 1/2 tsp water and 1 tbsp oats.
  3. Quickly mx until a sticky dough forms and place aside, while you prepare the apples.

For the Cinnamon Apples:



3 cups organic apples, cut into small pieces
4 tbsp water
2 tsp cinnamon
1 tsp vanilla bean powder
t sp coconut sugar



  1. Preheat the oven to 180 degrees celsius
  2. Combine and heat everything in a small saucepan and cook for 8-10 minutes on low heat.
  3. Place the apples in an oven proof dish and crumble the dough on top.
  4. Bake for 20-25 minutes until slightly browned.
  5. Divide among two bowls and top with scoops of nice cream and dig in.

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