Apple Crumble Custard Pies


  • 2 medium apples or 3-4 small apples, cored (best to use an apple corer)

Crumble Mixture:

  • 1/8 cup almonds (crushed)
  • 1/8 cup walnuts (crushed)
  • 1/8 cup oat flour
  • 1 tsp coconut sugar
  • 1/2 tsp each cinnamon, ginger
  • 1/4 tsp each cloves, nutmeg
  • pinch salt
  • 2 tsp melted coconut oil

Custard Mixture:

  • 1/2 cup cashews soaked in boiling water 15-20mins then drained
  • 3 tb coconut cream
  • 3 tb almond milk
  • 1 tb lemon juice
  • 1 tsp lemon zest
  • 1 tsp maple syrup
  • 1 tsp vanilla
  • pinch salt


Mix all crumble mixture ingredients together to form a rough paste. Blend all custard mixture ingredients together till smooth.

To Assemble:

Put some crumble mixture into the cavity of each apple and press down with the end of a spoon (it will plug the bottom of the hole in the apple). Pour some of the custard mixture in and fill to the top. Press with a bit more crumble on top of that (to plug the top). Wrap the apples in foil and bake at 200°C about 30-35mins until the apples feel tender. Open the foil and pour a little more custard over the apple and top with some more crumble mixture, then close the foil and return to the oven for about 5mins more. Cool for a few mins and place apples in serving bowls then top with any leftover custard and crumble.

Apples can also be stored in the fridge for a few days and eaten cold. Also nice served with vegan ice-cream!

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