This Sorghum Apple Crumble is a warm, comforting dessert that’s perfect for cosy evenings. Made with sorghum, a gluten-free ancient grain from Africa, it brings a rich, slightly nutty flavour and a unique, hearty texture to the crumble topping. Sorghum’s subtle chewiness pairs beautifully with a crisp blend of sunflower seeds, pumpkin seeds, and coconut sugar, adding a wholesome twist to this classic dessert. Layered over tender, spiced apples and baked to golden perfection, this crumble is perfect served warm, especially with a scoop of vegan ice cream or a drizzle of vegan cream.

Nut-free and gluten-free.

Serves: 6–8 people.

Ingredients

For the filling

460g/4 large apples cored, and sliced
1 tbsp lemon juice
2 tbsp maple syrup
1 tbsp arrowroot flour
1 tsp cinnamon
½ tsp salt
1 tsp vanilla extract

For the crumble topping:

90g cooked whole sorghum (pressure cook for 30 minutes or until tender)
75g sunflower seed flour (see method below)
30g coconut flour
1 tbsp arrowroot flour
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
2 tbsp coconut sugar
½ tsp cinnamon
½ tsp salt
60ml cup coconut oil (melted)

Method

Prepare the Sunflower Seed Flour

Place sunflower seeds in a food processor. Pulse until finely ground to a flour-like consistency. Be cautious not to over-blend, as this can turn the seeds into sunflower seed butter. Set aside.

Prepare the Filling

Preheat your oven to 180°C (350°F). In a mixing bowl, toss the apple slices with lemon juice, maple syrup, arrowroot flour, cinnamon, and vanilla extract until well-coated. Transfer this mixture to a baking dish.

Make the Crumble Topping

In a separate bowl, combine the cooked sorghum, sunflower seed flour, coconut flour, arrowroot flour, sunflower seeds, pumpkin seeds, coconut sugar, and cinnamon. Drizzle in the melted coconut oil and mix until the ingredients form a crumbly texture.
Evenly spread the crumble topping over the apple mixture in the baking dish. Bake for 25–30 minutes, or until the topping is golden brown and the apples are tender.
Allow the crumble to cool slightly before serving. Enjoy with vegan ice cream or vegan cream, if desired.

Notes

Sorghum tip: Sorghum has a naturally chewy texture, adding a hearty element to the topping. If you prefer a finer consistency, pulse the cooked sorghum lightly in a blender or food processor before mixing it with the other ingredients. Whole sorghum can be found in Asian or African grocery stores.

Sunflower Seeds – Feel free to substitute the sunflower seeds or pumpkin seeds with your favourite nuts or seeds, like almonds or pecans, for added flavour.

Sweetness – Adjust the amount of maple syrup or coconut sugar in the topping based on your preference for sweetness.

Storage – Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven or microwave for best results.

Recipe by Livhuwani: A food photographer, a recipe creator and a food blogger at Livhuwani.com. Her mission is to encourage more plants on plates while also promoting African indigenous ingredients.
Web: www.livhuwani.com/
IG: www.instagram.com/itslivhuwani/