Apple Crumble

  
I’ve been wanting to bake a healthy apple pie recipe (grain, refined sugar & gluten free) for weeks now and finally mustered up the energy and patience needed to construct a ‘paleo style’ crust and delicious spicy apple filling. 

Then I remembered my oven is suffering from severe bipolar and can only manage to uselessly warm, or burn the bejesus out of anything it comes in contact with. 

Determined and hungry, I put my apple pie dreams on the back burner (which is also moody as f$#%!) and changed my game plan to Apple Crumble – a humble & delicious plan B!

What you need:

Apple filling –

  • 5 Granny Smith apples (diced, I left skin on and it was beautiful)
  • Juice of 1 lemon
  • 1/2 cup water
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves 
  • 1/2 teaspoon ground ginger
  • 2 tablespoon raw honey
  • 1 teaspoon vanilla extract

– Coconut Crumble

  • 2 tablespoon coconut oil
  • 1/2 cup almond meal
  • 1/2 cup shredded coconut 
  • 1/2 teaspoon cinnamon
  • 1/2 cup crushed almonds
  • 1 tablespoon raw honey 

What you do:

Heat coconut oil in large frypan or saucepan. Add all other filling ingredient a and bring to a simmer, stirring. Turn heat down, cover and gently simmer until apples are nearly soft (10 mins). Strain, reserve half the liquid and put aside.

Heat oil in same pan or saucepan and gently toss all crumble ingredients except almonds and honey in pan until coconut toasts slightly (1 minute). Place apples in baking dish, pour over reserved liquid and top with crumble mix and crushed almonds. Drizzle with honey and bake in oven at 200 degrees for 15 minutes or until crumble is beautiful and crunchy.

   
   Serve with vanilla ice cream or milk. 

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