Parsnip and apple crumble (crisp) is a new take on the classic dessert. The parsnip adds a subtle nutty sweetness that balances well with the tart apple. It’s also a great way to use up leftover parsnips.
Always on the lookout for a new veggie dessert, for this one I just added a parsnip to my usual apple crumble recipe. Simply slice it thinly or grate some parsnip into the apples and it brings a subtly sweet nutty flavour. It is also nice with added raisins or berries.
This recipe is great for making with the kids. My toddlers love nothing more than dragging the dining room chairs into the kitchen to ‘help’ me cook. Often this means a piece of toast for breakfast takes 15 minutes to butter, but they love it. This is easy for them to help with and quite low in sugar so good for them to eat, too! This recipe is easily vegan.
Get the recipe for Parsnip and Apple Crumble
- 3 apples
- 1 parsnip
- 1 tbsp sugar
- 1 tbsp plain (all-purpose) flour
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1 tbsp water
- 50g (2/3 cup) rolled oats
- 50g (1/2 cup) plain all-purpose flour
- 2 tbsp sugar
- 3 tbsp butter (or non-dairy spread), at room temperature
- Preheat the oven to 180C/350F.
- Peel and core the apples and chop into chunks. Peel and grate the parsnip and place it, along with the apple, into a small ovenproof dish. Combine the tablespoon of flour, sugar, cinnamon and ginger and sprinkle it over the apples and parsnips, mixing until coated. Sprinkle a tablespoon of water over it all.
- In a large bowl mix together the porridge oats, flour and sugar. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
- Pour the crumble mixture over the filling and bake in the oven for approximately 40 minutes or until the crumble is golden and the filling is soft.
Try my other vegetable desserts with parsnip!