Salted Caramel Apple Crumble

This is as welcome for breakfast as it is for dessert – fragrant with the warmth of cinnamon and the sweetness of apples. You’ll want to make it over and over again. A buttery, nutty crumble topping made with our gluten free Salted Caramel CocoRolls adds an irresistible crunch. We suggest you keep some on hand to sprinkle over oatmeal, stir into dairy-free yogurt, or scatter on your favorite fruit plate. You can also use the crumble in your favorite pie recipes instead of traditional flour streusel.

Makes 2 servings


For the apple filling:
2 individual snack cups (1 package) Sun Tropics® Cinnamon Coconut Milk Rice Pudding
½ cup unsweetened dairy-free milk, such as almond, soy, or coconut
¼ cup apple butter or unsweetened applesauce
½ teaspoon pure vanilla extract
1 medium-sized crisp apple, peeled, cored and finely diced (about 1/3 cup)

For the crumble topping:
One 4 ounce bag Sun Tropics® Salted Caramel CocoRolls
1/4 cup coconut sugar
3 Tablespoons slivered almonds or chopped walnuts
2 Tablespoons oat flour or almond flour
Pinch sea salt, optional
Pinch ground cinnamon, optional
5 Tablespoons unrefined coconut oil or vegan butter, melted


  1. For the apple filling: Preheat the oven to 350°F. In a mixing bowl, mix both cups of rice pudding with the milk, apple butter and vanilla extract until thoroughly combined. Divide the mixture between two 10oz ramekins or oven-safe custard cups. Sprinkle the diced apples on top of each and set aside.
  2. For the crumble topping: In the bowl of a food processor fitted with the metal blade or in a mixing bowl and using a large spoon or other crushing tool, crush the Salted Caramel CocoRolls to fine crumbs (you will have roughly 1 cup). You could also crush the Salted Caramel CocoRolls by covering them with plastic wrap and rolling a rolling pin over them until crushed.
  3. Transfer the crumbs to a mixing bowl and add the sugar, nuts, flour, and salt and ground cinnamon, if using. Mix well and then drizzle with the melted oil. Stir gently until well mixed. The mixture should hold together in clumps when pressed between your fingers.
  4. Sprinkle 3 to 4 tablespoons of the topping over the ramekins. With the back of a spoon, gently press the topping into the filling, making sure to cover as much of the surface as possible. This helps prevent the crumble from burning or spilling over the rim of the ramekins during baking.
  5. Put the ramekins on a baking sheet and bake for 20 to 25 minutes, or until the crumble topping is golden brown and the apples soften. Serve warm or chilled. This is crazy good with ice cream!

Note: Because it’s tricky to make a smaller amount of the crumble topping than we suggest here, you will have leftovers. These can be refrigerated in an airtight container with a tight-fitting lid for up to 2 weeks.

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