Mini Apple Crumbles

Nassima Rothacker © Hodder and Stoughton 2018

These mini apple crumbles taste as delicious as they look. These pastries are great for dessert while their handy size also makes them perfect for picnics or on the go. This recipe and more can be found in Ella Mills' Deliciously Ella. The Plant-Based Cookbook.

  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes
  • Wait Time: 30 minutes
  • Total Time: 1 hour 10 minutes


Servings: 12

For the dough:

  • 240 g
    almonds grated
  • 170 g
    buckwheat flour
  • 80 g
    coconut oil melted, plus extra for greasing molds
  • 8 tbsp
    coconut-blossom sugar
  • 8 tbsp
    unsweetened almond milk
  • 1 pinch
    sea salt

For the crumble:

  • 2 tbsp
    buckwheat flour
  • 2 tbsp
    coconut-blossom sugar

For the filling:

  • 150 g
    apple sauce
  • 120 ml
    maple syrup
  • 30 g
    coconut oil
  • 1 tsp
  • 2 tsp
    arrowroot flour
  • 1 squeeze
    lemon juice


For the dough:

  1. Blend the almonds, buckwheat flour, coconut oil, coconut blossom sugar, almond milk, and salt in a food processor to create a dough. Form the dough into a roll and let it sit in the fridge for 30 minutes.

  2. Preheat the oven to 200 °C top/bottom heat (or 180 °C if you’re using a convection oven). Place some paper molds in a muffin tin that holds 12 cups. If using silicone molds, grease 12 of them with a little liquid coconut oil.

  3. Remove the dough from the fridge. Weigh out 100 g and put this portion back into the fridge. Roll out the remaining dough on a floured work surface to a thickness of about 1 cm. Using a 10 cm diameter cookie cutter, cut out circles and press into the muffin cups. Then bake for 10 minutes until golden brown. Remove them from the oven and let cool.

For the crumble:

  1. Combine the buckwheat flour and coconut blossom sugar, along with the remaining dough, in a large bowl and rub together with your fingertips until the crumble no longer clumps.

For the filling:

  1. Heat the applesauce with the maple syrup, coconut oil, cinnamon, arrowroot flour, and lemon juice in a saucepan over medium heat until thick and hot, about 10 minutes. Pour evenly into the pastry cups and sprinkle a tablespoon of crumble on top of each one.

To finish:

  1. Bake in the oven for 10-15 minutes until golden brown and then enjoy.

About the author

Ella Mills

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