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Apple Crumble
What's great about it
One of my favourite things to do when the weather gets a little colder is to get into the kitchen and bake apple crumble. 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.
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
- Wash the apples.
- Cut into wedges or dice with the skin left on - make sure to remove the centre.
- Place the apples into a large heavy based pot.
- Combine with the apple juice or water, vanilla and cinnamon.
- 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
- Combine rolled oats, coconut, cinnamon, vanilla, maple syrup and olive oil then rub ingredients together with your fingers to combine.
- Preheat your oven to 160 C. Fan forced.
- Pile your apple mixture into a suitable sized baking dish.
- Scatter the crumble over the top.
- Bake for 30 - 40 minutes or until the crumble is golden.
- Remove from the oven and serve with thick Greek style yoghurt.
Notes and Inspiration
Add a handful of blueberries to the apple before filling.
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!
You can also bake the crumble separately much like granola and store in an airtight container for up to 1 week. This way you can enjoy crumble instantly!
For a gluten-free crumble, use 150 g of almond meal or flaked almonds in place of the oats.
Use pear in place of apple.
Replace apple with banana and blueberry then cook over a medium heat in a little coconut oil or olive oil before assembling.