Apple Carrot Crumble

Apple Carrot Crumble | Made Out of Glue

Alright everyone.

I am REALLY excited to share this recipe with you. I personally think that I’m a genius for coming up with it, but you’ll have to judge that for yourself when you make it.

This unusual crumble is fragrant, perfectly textured, and sweet but totally breakfast-level-healthy. HUGE bonus if you have a juicer, like me, you can use the pulp leftover after juicing carrots in this recipe. I hate throwing all that delicious healthy fibre away. OK I can tell I’m getting weird and nerdy, so let’s just move on to the recipe.

Ingredients

Topping

  • 1/3 cup flour
  • 1/2 cup quick-cook oats
  • 2 Tablespoons to 1/4 cup brown sugar (depending on how sweet your tooth is)
  • 1 teaspoon cinnamon
  • 3 Tablespoons butter, melted

Filling

  • 1 apple, cored and chopped
  • 1 cup carrot juicer pulp or finely grated carrot*
  • 1/4 cup apple cider, apple juice, carrot juice, or water (add an extra Tablespoon of liquid if using juicer pulp)
  • 1 Tablespoon cornstarch
  • 1 teaspoon brown sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°C.
  2. Mix together first 4 topping ingredients in a small bowl. Add melted butter and mix well. Set aside.
  3. Dissolve cornstarch in the cider, then add sugar, vanilla, and cinnamon, and mix well.
  4. Mix apple and carrot together in a medium bowl. Add liquid to the apple and carrot and mix to coat.
  5. Place filling in a greased casserole dish**, pack down, and cover with topping.
  6. Bake for 30 minutes.

*I didn’t grate my carrot finely when I made this recipe to take pictures for this post and the texture suffered – so take my advice and grate that carrot good.

**I use a smaller round casserole dish for a deep-dish crumble, but you can also use a 9×9 inch dish for a regular-depth crumble.

– Arlie

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