Vegan apple pie with crumbles I Ruut

grain free | gluten free I vegan

Recipe by: Johanna from glutenfreierezeptwelt.de

INGREDIENTS for 1 springform pan, approx. 26 cm in diameter

For the ground:

• 120 g Ruut cassava flour
• 30 g ground almonds
• 1 tablespoon of sugar
• 70 g vegetable margarine, eg Alsan
• 50 g apple pulp

For the apple topping:

• approx. 700 g apples, diced
• juice of 1/2 lemon
• 1 pinch of vanilla powder or pulp of 1/2 vanilla bean
• 3 tbsp cornstarch
• 80 grams of brown sugar
• 4 tbsp applesauce
• 4 tablespoons plant-based yoghurt, e.g. B. Coconut

For the cinnamon sprinkles:

• 30 g ground hazelnuts
• 40 g ground almonds
• 30 g cassava flour
• 25 g vegetable margarine, eg Alsan
• 2 tsp cinnamon
• 1 tablespoon of sugar

PREPARATION:

Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

Floor:

1. Put all the ingredients in a bowl and knead with your hands to form a dough.
2. Roll out the dough on a floured work surface to the size of your baking pan and place piece by piece in the baking pan, pinching back together where it tore. Form a border of approx. 2 cm. The dough will tear when you pick it up from the work surface, so "in pieces".
3. Place the springform pan in the fridge until further use.

Filling:

1. Cut the apples into small pieces and immediately mix them with the lemon juice in a saucepan.
2. Add vanilla powder, cornstarch and sugar and bring everything to a boil on the stove. Let it simmer for about 5 minutes and then stir in the applesauce and yoghurt.
3. Pour the apple mixture onto the cake base.

sprinkles:

1. Place all the ingredients in a bowl and rub into crumbles with your fingers. Don't knead the dough for too long, but rather grate it, so you get nice crumbles.
2. Scatter the crumbles over the apple filling.
3. Bake the cake in a preheated oven at 190°C, top and bottom heat, for 40 minutes.
4. The cake can be cut while still warm.