- Preheat your oven to 180c.
- Chop the apples into small, bite-sized chunks and add these into a pan with a little splash of water. Cook
- over a low to medium heat until nice and soft. Add in the spices and honey and allow these to cook.
- Add in the raisins and stir everything together.
- To make the crumble topping, combine all of the dry ingredients in a large mixing bowl, then combine this
- with the honey and vegan butter. Mix these together (I find using your hands works best here) to create a
- crumble like consistency.
- Once the apples are cooked, pour these into a baking dish and top with as much or as little crumble that
- you’d like. Place this into the oven to bake for around 15 minutes or until the crumble topping is nice and
- golden.
Whilst this is cooking, to make the sauce, mix together the cashew butter, salt and honey until smooth.
Gradually drizzle in the almond milk to create a pourable consistency, then set aside.
Serve the crumble warm with some non-dairy ice cream/cream and a generous helping of the caramel
sauce.
