✓ Wheat-free
✓ Dairy-free
This Crispy Apple Crumble recipe is a real winner in our household, as it can be served alongside some natural yoghurt for breakfast, or on it’s own as a yummy dessert. I do vary the recipe a lot, adding different nuts and seeds, sometimes some dried ginger and sometimes some pears in place of apples. Instead of maple syrup, sometimes I just use the sultana liquid alone and definitely find it sweet enough, but try it for yourself and see what’s best for your family. The great thing is you can customise it according to your own preferences, and it’s hard to go wrong. Compared to a traditional apple crumble, this recipe is much higher in fibre, phyto-nutrients and healthy fats. The fresher and juicier the apples you use, the better! I quite like a combination of Granny Smith and Pink Lady. Enjoy 🙂
Ingredients
Base
60g sultanas (preservative-free)
4-5 medium-to-large apples, cored and diced (around 800-900g, after chopping)**
125g blueberries and/or raspberries, fresh or frozen and thawed
Juice from 1 small lemon
1 tsp finely grated lemon rind
1.5 tsp cinnamon
¼ tsp all spice
¼ tsp nutmeg
Topping
170g almond meal
120g rolled oats
125g raw nuts (macadamias, cashews, almonds, brazil nuts etc)
70g desiccated coconut
2 tbsp coconut oil, melted
Scant ¼ cup maple syrup
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp all spice
¼ tsp nutmeg
¼ tsp salt
Method
- Preheat the oven to 165°C.
- In a small bowl or mug, pour ½ cup boiling water over the sultanas and leave to soak for 10 minutes, before draining and reserving the liquid.
- Combine the raisins, apples, berries, lemon juice and rind, cinnamon, all spice and nutmeg in a medium sized bowl. Stir well to combine, then transfer to a large casserole dish.
- In a separate bowl, combine the almond meal, oats, nuts, coconut, oil, maple syrup, vanilla, spices and salt.
- Stir well to combine. The mixture should form a crumbly, yet wet consistency. If the mixture is too dry, stir through a couple tablespoons of the reserved sultana liquid, or an extra tablespoon of melted coconut oil, until the desired consistency is achieved.
- Scatter the topping over the fruit, then dust with cinnamon or nutmeg.
- Bake in the preheated oven for 40 minutes, or until the top is golden and crispy, and the apples are soft and juicy (you may want to mix the crumble mixture half way through to make sure its evenly baked and not burning).
- Remove from the oven and allow to cool for 10 minutes. Serve hot, warm or at room temperature. This recipe is particularly yummy with a dollop of coconut yoghurt or natural Greek yoghurt.
**It’s best to chop the apples nice and small, so they cook all the way through.
Enjoy!
