Apple crumble is one of the best childhood treats I can remember.
It also works as a great way for parents to get their kids to enjoy fruit!
Here I combine natural whole food ingredients which not only taste better than I remember but provide a nutritious supply of vitamins and antioxidants.
- Apples: 2 (remove core and skin if not organic)
- Dates: 12 (remove seed)
- Fresh lime juice: 1 tbsp
- Nut butter of choice: 2 tbsp (I use macadamia butter)
- Dairy free milk of choice: 1 cup (I use coconut milk)
Blend in a food processor (Crumble)
- Apple paste: ½ cup
- Coconut flour: 1 cup
- Sea salt: a pinch
- Thinly sliced apple: 1-2
- Apple paste: 1/2 apple
- Ceylon Cinnamon: 1 tbsp
- Nutmeg: ¼ tsp
- Vanilla extract: 1 tsp
- Crumble sprinkled on top
Blend (Ginger Cream)
- Ginger: 1 thumb piece
Apple paste: ¼ cup
- Pre-heat the oven to 200 degrees Celsius.
- Using a high-speed blender combine the Paste ingredients.
- Using a food processor combine the Crumble ingredients
- Using a mixing bowl combine the Filling ingredients
- Place the crumble mixture on to a grease-proof baking tray. Save some crumble for the topping.
- Layer and spread the filling on top of the crumble.
- Apply the Topping.
- Blend the remaining Paste with the Ginger (Add some more nut milk for a greater liquid consistency). Then place the cream in the fridge to set (30 minutes).
- Place the Apple Crumble into the oven and leave to bake for 30 minutes at 150 degrees Celsius with the fan setting on.
- Check that the Apple Crumble is golden brown and leave to cool for 5-10 minutes before eating.
Use organic apples and ginger when possible as these are typically free from pesticides which help you absorb greater phytonutrients. If the apples and ginger are not organic it is better to remove the skin in all instances.
Coconut flour can be substituted for almond flour in this recipe.