These popsicles are a great way to use up loads of apples and they taste just like a frozen apple crumble, so you can indulge in the traditional British comfort dessert on a hot summer day! They’re vegan and refined-sugar-free. Make them gluten-free by swapping the plain flour for buckwheat flour and using gluten-free oats.
First, make the applesauce. In a saucepan over a medium heat, combine apples, water, honey and cinnamon. Cook uncovered, stirring often, for 10-15 minutes or until the apples are very soft.
Allow to cool slightly, then roughly puree with a blender, hand held electric blender or food processor, keeping some large pieces for texture.
Allow to cool completely, then fill ice lolly moulds and freeze for a few hours or overnight.
Meanwhile, make the toppings.
For the date caramel
Add the pitted dates, salt and 5 tablespoons of milk to a blender or mini processor and whiz until smooth. Add more milk if necessary to make it a thick drippy consistency. Set aside or store in the fridge.
For the crumble topping
In a small bowl, beat the coconut oil and maple syrup together well. Stir in the oats, flour and pecans, then rub the ingredients together with fingertips until it forms coarse crumbs.
In a frying pan over a medium heat, toast the mixture for a few minutes, stirring often, until it is golden. Set aside.
When the lollies are set, run them under hot water to remove them from the molds. Dip them into the caramel and then into the crumble topping. Enjoy!