Sticky sweet and delicious Apple Pecan French Toast Crumpets made with an egg and dairy-free batter flavoured with cinnamon and ginger. Top these crumpets with homemade caramelised apples for a great brunch idea.
If you love French toast but also love crumpets, then this is the recipe for you to try. It’s a great one for the weekend (think leisurely brunches with loved ones, or for yourself) and it is so perfect for the season. With cinnamon and ginger spices, fresh seasonal apples and chewy delicious sourdough crumpets (these are so much better than the original crumpet), this is the ideal breakfast, brunch or dessert recipe to try. I am using the Jason’s Sourdough crumpets which contain no added yeast, preservatives or additives and are made using their own sourdough mother culture, resulting in the best chewy middle and delicious flavour. You can find them in the UK in Tesco stores – have a look around.
Why will I love these?
These crumpets are amazing:
- Slices of gooey sticky golden French toast meets the British crumpet
- Chewy, delicious and sourdough-based
- Made with real ingredients
- The crumpets turn golden, sticky and so soft
- Topped with coconut yoghurt (or dairy-free cream)
- Served with homemade sticky caramelised apples and pecans
- Flavoured with cinnamon and apple
- Perfect for cosy season
- Ideal for breakfast or brunch – or even dessert
- Naturally dairy-free, egg-free and vegan
- Easily nut-free (try with GF crumpets, too)
- Comes together in a few steps
- A real show-stopper recipe
- Everyone will love them
- Can be made ahead of time and re-heated
- Good for meal prep
- Enjoy them cold, too
- A source of fibre from the apples and pecans
- Naturally sweetened with coconut sugar and maple syrup
- With 7 different plant points
If you already love the sound of these crumpets, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the apples and pecans:
- Apples: use eating apples. Chop them up (no need to peel them) into small chunks.
- Pecans: to add nutty goodness and crunch. You can also try walnuts or make it nut-free by using flaked coconut.
- Olive oil: instead of buttery to create a “buttery” caramel.
- Coconut sugar: or use light brown sugar.
- Maple syrup: to help them caramelise.
- Cinnamon: to add lots of flavour.
To make the crumpets:
- Dairy-free milk: use whatever milk you prefer. I like soya milk (look for one with just water and soya beans as the ingredients) but you can use oat, almond or coconut.
- Cornstarch: to thicken the mix in place of egg.
- Coconut sugar: or light brown sugar, as above.
- Cinnamon and ginger: to season the batter.
- Salt: to add flavour.
- Sourdough Crumpets: these are the Jason’s Sourdough crumpets which are so chewy, delicious and turn so soft in the pan.
To serve these, I add spoons of Cocos Organic coconut yoghurt, but you can use other thick yoghurt or try dairy-free whipped cream or ice cream to make it into a dessert.
Is this recipe gluten-free and nut-free?
These are easily gluten-free if you use GF crumpets (or use GF bread slices if needed) and swap the pecans for coconut flakes (or leave them out) of the topping to make it nut-free.
How do I make them?
These are ready in a few steps:
- Add the apples, pecans and other ingredients to a non-stick frying pan: and bubble away until sticky (about 10 minutes).
- Add the batter ingredients to a shallow bowl: and whisk to combine.
- Dip the crumpets in the batter on both sides: working in turns (they don’t need to soak for long).
- Heat a non-stick pan with olive oil: and only start once hot.
- Add two crumpets to the pan: and allow to fry for 2-3 minutes, until golden.
- Flip over and cook on the second side: and remove from the pan.
- Continue to cook all of the crumpets: keeping them warm on a covered plate.
- Stack up and serve with yoghurt and the caramelised apples: and any other toppings.
How long will they last?
Once stacked, enough straight away. Or, allow the crumpets to cool down and keep in the fridge for 2-3 days in a sealed container, or in the freezer for 1 month. Allow to defrost then warm back up in the pan. Keep the apples and pecans for 3-5 days in the fridge in a sealed container.
What other recipes can I try?
For more brunch and breakfast ideas:
- Apple Pecan Caramel French Toast
- Maple Miso Pecan Granola
- Pear Blueberry Breakfast Oat Cups
- Raspberry Almond Sheetpan Pancakes
- Breakfast Banana Bread
Apple Pecan French Toast Crumpets (Vegan)
Sticky sweet and delicious Apple Pecan French Toast Crumpets made with an egg and dairy-free batter flavoured with cinnamon and ginger. Top these crumpets with homemade caramelised apples for a great brunch idea.
Ingredients
For the Apples and Pecans:
- 2 large apples, cored and chopped into chunks
- 50g pecans, chopped
- 1 tbsp olive oil
- 1 tbsp coconut or light brown sugar
- 2 tbsp maple syrup
- 1 tsp cinnamon
For the Batter:
- 240ml plant-based milk
- 2 tbsp cornstarch
- 2 tbsp coconut or light brown sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- A pinch of salt
- 2 x packs Jason’s Sourdough Crumpets (12 in total)
- Olive oil, to try
To Serve:
- 8-12 tbsp thick dairy-free yoghurt
- Cinnamon
Instructions
- Start by making the apples and pecans. Add the apples, pecans, olive oil, sugar, syrup and cinnamon to a non-stick pan and place over a medium-high heat. Stir well and cook with a lid on for about 10 minutes, until sticky and caramelised (remove the lid to reduce the syrup more). Remove from the heat.
- For the batter, add the milk, cornstarch, sugar, cinnamon, ginger and salt to a shallow bowl and whisk well.
- Heat a large non-stick pan with some olive oil to coat the bottom.
- Dip two crumpets in the batter and flip over to coat all of the sides. Allow the excess batter to drip off and place in the hot oil.
- Cook for a couple of minutes and then flip over to cook the second side. Once golden and softened inside, remove from the pan, keeping warm on a covered plate.
- Repeat to cook all of the crumpets.
- To plate up, add 2 or 3 crumpets to each plate, add a spoon or two of yoghurt then top with the apples and pecans, some caramel sauce and cinnamon.
- Once plated up, enjoy straight away. Or, allow the crumpets and the apples and pecans to cool and keep in separate sealed containers in the fridge for 2-3 days.
- Warm back up in a frying pan and enjoy.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Apple Pecan French Toast Crumpets so please do let me know in the comments below. If you do make these cupcakes, I’d love to see them so please tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With crumpet love x
p.s. this recipe was first made with Jason’s but this blog post is not sponsored and all opinions are my own.
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