Published on 1st 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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