Cinnamon Apple Crumble with Vanilla Protein Nice Cream

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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:

 

Ingredients

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

 

Method

  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:

 

Ingredients

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
Plus:
1/2 tsp coconut oil
1/2 tsp water
1 tbsp gluten free oats

 

Method

  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:

 

Ingredients

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

 

Method

  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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