A classic British dessert with a twist, this apple and sweet potato crumble is a real winner. It’s a gorgeous colour, and has a hint of cinnamon and maple, making it a guaranteed crowd pleaser. Suitable for vegans.
Feeding children doesn't always turn out the way you expect. For example, I never imagined I'd have a child who'd refuse to eat a strawberry, apple or banana!
Despite hating fruit ever since he was old enough to voice an opinion, my eldest child has always loved crumble. Apart from smoothies and cakes it's long been the only way in which he'll eat fruit.
These days he accepts that there is fruit in crumble and eats it quite happily. Which gives me much hope for the future that he might start to enjoy raw fruit as well.
Sweet potato crumble is a great way to eat a portion of veg
One week, when the kids' vegetable intake was particularly low (there's only so many times I can serve up sneaky veg sauce) I decided to try putting some sweet potato into a crumble.
I hoped that it would be just sweet enough to convince my picky eaters that it was tasty enough to eat. The first time I made it I didn't mash the sweet potato - big mistake. The kids all refused to even try it.
So I made it again and mashed the sweet potato and apple together.
I was on to a winner! The kids loved it.
The recipe below is an updated version of those early tests - sweet potatoes and apples, cooked well and mashed together with ground cinnamon and maple syrup.
It's so delicious. We love it and hope you do too.
Want a lower sugar version?
The crumble topping in this recipe contains sugar. If you prefer you can make it with a sugar-free topping such as this one.
You could also leave out the maple syrup if you feel that the apple and sweet potato is sweet enough for you.
Is this crumble suitable for babies?
The sweet potato and apple filling is perfect for babies. You may want to leave the maple syrup out.
Older babies and toddlers will enjoy the crumble topping as well - but you may wish to reduce the sugar content (see above).
Ingredients for sweet potato crumble
To make this apple and sweet potato dessert you will need:
- 4 apples - I used eating apples but you can use cooking apples if you prefer. Bear in mind that they're less sweet.
- 2 sweet potatoes - medium-sized ones with orange flesh work best
- 1 teaspoon ground cinnamon - if you prefer you could use mixed spice or a little ground ginger and nutmeg instead
- 2 tablespoons maple syrup - can be omitted if preferred
- 175g plain flour - use wholemeal or spelt if you prefer
- 100g dairy free butter - vegan block better is best
- 75g light brown sugar - can be reduced if preferred
- 75g oats - you could also use chopped seeds or nuts
Can this be made in advance?
Absolutely. You can make this crumble up to a day in advance and store in the fridge. If possible store the crumble topping separately to the filling and add just before cooking.
If you have leftovers you can store them in an airtight container in the fridge for up to three days.
If you would like to freeze them transfer to a freezer-proof box, label and date, and store for up to three months. Defrost thoroughly before serving.
Love crumble? Try one of my other crumble recipes
- Strawberry and rhubarb crumble
- Gluten free apricot crumble
- Gooseberry crumble bars
- Healthy apple crumble
- Vegan gooseberry crumble
- Simple apple and cinnamon crumble
More sweet potato dessert ideas
- Sweet potato waffles
- Healthy sweet potato cinnamon rolls
- Spiced sweet potato muffins
- Sweet potato choc chip banana bread
- Chocolate orange sweet potato ice lollies
- Sweet potato chocolate brownies
Or you might like this apple compote recipe.
Pin apple and sweet potato crumble for later
How to make apple and sweet potato crumble
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Sweet potato and apple crumble
For the filling
- 4 apples peeled and chopped
- 2 sweet potatoes peeled and chopped (850g)
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
For the topping
- 175 g plain flour
- 100 g dairy free butter (in a block) chopped
- 75 g light brown sugar
- 75 g oats
- Preheat the oven to 180°C (fan)/200°C/gas mark 6
To make the filling
- Boil the sweet potatoes until soft.
- Place the prepared apples in a saucepan with a dash of water and cook until soft.
- Place the cooked sweet potatoes and apple in a mixing bowl. Mash well or use a handheld blender to combine until smooth.
- Add a teaspoon of ground cinnamon and two tablespoons of maple syrup and stir to combine.
To make the topping
- Place 175g plain flour and 100g chopped dairy free butter into a bowl.
- Rub together with your fingers until you have the consistency of breadcrumbs. You can also do this in a food processor.
- Add 75g light brown sugar and 75g oats and mix well.
To make the crumble
- Transfer the apple and sweet potato mixture to a large oven proof dish.
- Sprinkle the topping over the mixture and bake for 20-30 minutes until golden brown.
- Serve with ice cream or custard.