Apple Crumble

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by

Published on 1^st July 2017

Credit: Teresa Cutter, The Healthy Chef. The recipe is also available in Teresa’s new cookbook, Purely Delicious.

Serves 6 – use 1 apple per person

Ingredients:

Filling

6 medium sized apples (I love to use pink lady or golden delicious)
generous splash of apple juice or water
1 tsp vanilla extract
½ tsp ground cinnamon

Crumble topping

1½ cups organic rolled oats (150g )
½ cup (50g) organic desiccated or flaked coconut
½ tsp ground cinnamon
1 tsp vanilla extract, paste
1-2 tbsp organic maple syrup (optional)
3-4 tbsp 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 160C (fan oven).
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 & inspiration +

Add a handful of blueberries to the apple before filling.
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 150g 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.

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