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Apple fig crumble

Hi everyone!

I hope you are doing great! And that your car is refueled 

If you make your own almond milk and don’t know what to do with the leftover pulp, here is a great recipe I have for you. I already shared a recipe of chewy cookies to make with the pulp on my Instagram, check it out if you’d like to give it a try and don’t forget to follow 😉
I hope you will give this one a try. Even my very stubborn husband who thinks nothing’s like a good apple crumble said it was delicious. 
You can of course just use apples instead of apple and figs. I happened to find some fresh figs at Costco the other day. I used some figs to make toast. But you know, Costco…  so I still had some left.
You can also use dried figs if you don’t find fresh, just make sure you soaked them before use. The purpose of this recipe is to give you options to use up the almond pulp you have left after you made some almond milk. I use almond milk in lieu of many recipes that call for cow milk so I make every week. Needless to say that I have to come up with new recipes so nobody got tired of eating the same dish week over week. 

Apple fig crumble - Cook with Lu
About to top that crumble

  • The leftover almond pulp
  • Add enough flour to reach 150g of the combined ingredients
  • 80g of room temperature butter
  • 80g of granulated sugar
  • 4 apples
  • ½ cup of water
  • 1 tsp of vanilla extract
  • 6 fresh figs
  • Some sprigs of fresh rosemary – yeah baby this adds a kick to the overall flavour 
Note: some time I add dates to sweeten the almond milk. This time I didn’t add any, as I wanted the pulp to become crumbs. With the dates you won’t get the same result; they become a paste as you grind and will get the almond crumbs to stick together 

Apple fig crumble - Cook with Lu
Ready to hop in the oven


  1. In a large salad bowl, mix the almond pulp, the flour, the granulated sugar, and the butter. Rub the mixture with your hands until you get something homogenous. Let it sit aside.   
  2. Cut the apples into large cubes and transfer them into a saucepan. Add the water and the vanilla extract, cover and cook on very low heat until the apples become tender. It takes around 15 minutes. You should still have some juice left, if not add like a ¼ cup water; it depends on the variety of apple you use and if you kept opening the lid to let the steam evaporate.
  3. Transfer the apples into a baking dish. Quarter the fresh figs and add them to the baking dish as well as the rosemary sprigs. Cover with the crumbles and bake at 180 degrees C for around 45 minutes – maybe less for you – until the crumble browns. Remember that I live in a high-rise building in a city that is already at 2,500m altitude. So it always takes longer to cook.
Apple fig crumble - Cook with Lu
Just can’t get enough of it
Enjoy it with a hot cup of tea. 
Let me know if you liked it as much as we did in the comment section

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