Apple crumble with vanilla sauce recipe

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This dessert is amazingly easy to prepare. And by using a ring mold, you quickly transform this healthy dessert into a dish that is worthy of haute cuisine!

  • Yield: 2 to 3 Servings
  • Preparation Time: 30 Minutes


For the Vanilla Sauce
  • 2⁄3 cup cashews
  • ½ lemon juice
  • 1 tbsp maple syrup
  • ¼ tsp vanilla extract
For the Apples
  • 4 apples
  • 1 tbsp maple syrup
  • ½ lemon juice
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
For the Crumble
  • 1¼ cups almonds and pecans, mixed
  • 2 tbsp date paste, plus a bit extra, to serve
How to Make It
  1. Soak the cashews overnight in cold water. Drain them just before using.
  2. Cut the apples into quarters, remove the cores, and cut them into a medium dice. Gently toss together the apples, maple syrup, lemon juice, vanilla extract, and cinnamon, and leave to marinate for 20 minutes.
  3. In the meantime, make the crumble. Coarsely grind the almonds and pecans in a food processor or a mini food processor. Add the date paste and process until well combined.
  4. To make the vanilla sauce, put the cashews, lemon juice, maple syrup, vanilla extract, and 3 tbsp water into a powerful blender. Purée for 3–5 minutes on the highest setting.
  5. Place the appetizer ring molds on dessert plates, fill them half-full with the marinated apples, and press down firmly on the apples. Fill the top halves of the rings with the crumble, and press down lightly on the mixture.
  6. Carefully remove the metal molds. Decorate each apple crumble with a few spoonfuls of vanilla sauce and a bit of the date paste, and serve.

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