I was reminded today by one of my reader’s Gabi, what a yummy and versatile recipe this is. In the old days when I cooked with sugar and flour I used to loved whipping up a quick apple crumble as a treat with lots of brown sugar and oats served with a side of vanilla ice cream. This recipe is a much healthier version and just as delicious. I love eating the left over’s of this version of crumble for breakfast, it is fulling and healthy.
This is the kind of recipe that you can whip together even when you don’t have any ingredients in the house just by using what nuts and fruit you have already. Gabi made this recipe with summer apricots, which would be amazingly tasty, I am inspired to try that when the summer fruit ripens here in Australia. Other ideas are using pears and apples, peaches, feijoa or rhubarb in place of the berries and apple. I have just come back from a visit to California and the fresh berries there were amazing and abundant, I bet they would make a killer berry crumble. Be creative! I hope that you enjoy this recipe no matter what season you are in at the moment.
- 6 peeled & sliced apples
- ½ cup of frozen berries
- 1 cup almonds
- 1 cup shredded coconut
- ½ cup coconut flour
- 2 tablespoons of honey
- 1 tablespoons coconut oil or butter (if you are not opposed to a bit of butter)
- 1 teaspoon cinnamon
- Turn the oven on and heat at 180 degrees.
- Peel & slice the apples and put on the stove to simmer with the lid on in 1 cup of hot water until soft. Once the apples are cooked, drain and put to the side.
- To make the crumble topping, place the almonds and coconut in the food process and whizz for a minute keeping the mixture a little chunky.
- Place the mix in a bowl and add the coconut flour, cinnamon & honey and mix with a folk.
- Finally add the soft butter or coconut oil and mix with a folk until the mix is crumbly.
- Place the stewed apple in a pie dish and top with the frozen berries.
- Pour the crumble mix onto the top of the apples and berries, gently press crumble down.
- Put in the oven for approximately 20 minutes or until golden brown.
- Serve warm with cream, coconut yoghurt or simply on it's own.