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Apple Crumble Bowl with vegan coconut cream

Apple Crumble Bowl mit veganer Kokossahne

"Whoa, that looks delicious!" "You made that YOURSELF?!" "Wanna trade?"

No way! With our exciting and healthy Apple Crumble Bowl, you're sure to be the envy and admiration of wherever you take your breakfast. And you deserve it, because for this poem of a breakfast bowl, three ingredients want to be prepared separately.

Individually, they are not complicated, but of course it takes time and some preparation. But it is worth it! And if you want to invest less time, you can also resort to a ready-made compote in a jar or omit the cream.

In the muki snack pot, the Apple Crumble Bowl accompanies you safe and sound to your workplace or breakfast place of choice. Nothing leaks, the crumble stays crispy in the lid compartment (because separated from compote and cream) and after spooning you can discreetly store the leftovers in the bag. Clean thing!

What you need:

For the apple compote:

  • 400 g tart apples 
  • 1-2 tsp lemon juice 
  • 125 ml water 
  • 1 tablespoon sugar or sweetener of your choice

For the crumble:

  • 50 g oat flakes 
  • 25 g wholemeal spelt flour 
  • 1 tablespoon warm coconut oil 
  • 2 tsp. maple syrup or honey 
  • 1 tsp. cinnamon

For the coconut whipped cream:

  • 1 can of coconut milk (chilled 24 h beforehand) 
  • 1 pinch of salt 
  • optional: 1 pinch of sugar or sweetener of your choice

Here's how easy it is:

  1. First prepare the apple compote. Put lemon juice and water in a bowl. Now wash, peel and core the apples and cut them into thin pieces. Immediately put them into the lemon water so that they don't turn brown. Bring the lemon water to a boil with the apples and sugar. After about 15 minutes, the compote is cooked down and done. Put a small part of it aside for your breakfast and let it cool down a bit. The rest can be stored in a clean glass jar with a screw cap. 
  2. Now it goes to the crumble. Knead all ingredients with your fingers to a mass and crumble to crumbles. Place on a baking tray lined with baking paper and bake in a preheated oven at 200 degrees for about 15 minutes on the middle rack until crispy. 
  3. For the preparation of the coconut milk whipped cream, it is important that the coconut milk, but if possible also the stirring attachments and the mixing bowl are refrigerator cold. From the coconut milk we need only the solid part. Whip this in the cool bowl with the mixer for about 5 minutes. Add salt and sugar and finish beating for another 5 minutes. Keep remaining unused cream in the fridge. 
  4. Now put 4-5 tablespoons of stewed apple in the bottom of a container and top with any amount of crumble and a dollop of coconut cream. If you wish, you can sprinkle your work with a pinch of cinnamon.