Apple Crumble
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 8
Ingredients
Filling
- 1kg red apples
- 1 cup water
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla powder / 1 vanilla bean pod, scraped
Crumble
- 2 cups / 150g almond meal
- ¾ cup / 50g desiccated coconut
- ¼ cup walnuts
- ½ cup mixed pepitas & sunflower seeds
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla powder / 1 vanilla bean pod, scraped
- 3 tablespoons melted coconut oil
- 3 tablespoons maple syrup
- Unsweetened Greek (for non-vegans) or coconut yoghurt to serve
Instructions
- Wash and core apples
- Cut into wedges and place in a large saucepan (with a lid)
- Add remaining filling ingredients and cook on medium-high heat for 10 minutes with the lid on
- Remove lid and cook for around 30 minutes until apples are completely soft and there’s only a little water left in the pot
- Whilst apples are cooking, preheat oven to 160 degrees Celsius (electric)
- Also whilst apples are cooking, place all crumble ingredients in a food processor and process until well combined and crumbly in texture
- Once apples are cooked through, pour into baking dish and top with crumble mix
- Bake for 30 minutes until golden
Notes
A simple, put on and go type recipe which will make your taste buds delight!
This recipe will store in the fridge in an airtight container for up to 3 days so make and enjoy for days.
For those who are OK with gluten, you can use a 50:50 ratio mix with oats and almond meal for a more traditional option.
This recipe will store in the fridge in an airtight container for up to 3 days so make and enjoy for days.
For those who are OK with gluten, you can use a 50:50 ratio mix with oats and almond meal for a more traditional option.
