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APPLE CRUMBLE

One of my favourite things to do when the weather gets a little colder is to get into the kitchen and bake apple crumble. This recipe is from my
cookbook Purely Delicious. I love it how the whole house gets filled with the sweet aromas of vanilla and spice. 
I love to use red pink lady apples or golden delicious apples as they are naturally sweet so you don’t have to add any sugar.

Leftovers can be easily transformed into a spectacular breakfast and served with thick Greek-style yoghurt and a dusting of cinnamon. I also love making my apple crumble smoothie by blending the apple crumble with yoghurt and a spoonful of protein for a delicious breakfast!

WHAT’S GREAT ABOUT IT:

Apples are high in fibre (around 5 g) as they contain both soluble and insoluble fibre which is great for a healthy digestive system. The soluble fibre is known as pectin and the beauty of this fibre is that it has the power to help lower cholesterol, keep you regular and stabilise blood sugar, as well as decrease the appetite for hours. 

+ ingredients & methods +

ingredients (Serves 6 - use 1 apple per person)

Filling
6 medium sized apples  (I love to use pink lady or golden delicious)
generous splash of apple juice or water
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Crumble topping
1  1/2 cups organic rolled oats (150 g )
1/2 cup (50 g) organic desiccated or flaked coconut
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract, paste
1 – 2 tablespoons organic maple syrup (optional)
3 – 4 tablespoons extra virgin olive oil, macadamia nut oil, coconut oil or butter

 

method

  1. Wash the apples.
  2. Cut into wedges or dice with the skin left on – make sure to remove the centre.
  3. Place the apples into a large heavy based pot.
  4. Combine with the apple juice or water, vanilla and cinnamon.
  5. Cook over a medium heat for about 15 – 20 minutes – stirring occasionally until the apples have completely softened and collapsed. Taste them and adjust level of cinnamon etc.

To make the crumble

  1. Combine rolled oats, coconut, cinnamon, vanilla, maple syrup and olive oil then rub ingredients together with your fingers to combine.
  2. Preheat your oven to 160 C. Fan forced.
  3. Pile your apple mixture into a suitable sized baking dish.
  4. Scatter the crumble over the top.
  5. Bake for 30  – 40 minutes or until the crumble is golden.
  6. Remove from the oven and serve with thick Greek style yoghurt.
+ notes & inspiration +
  • Add a handful of blueberries to the apple before filling.
  • You can also bake the crumble seperately much like granola and store in an airtight container for upto 1 week. This way you can enjoy crumble instantly!
  • For a gluten-free crumble use 150 g  almond meal or flaked almonds in place of the oats.
  • Use pear in place of apple.
  • Repace apple with banana and blueberry then cook over a medium heat in a little coconut oil or olive oil before assembling.
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