Apple and Berry Crumble

Apple and Berry Crumble

It’s festive, warming and delicious, so ideal for Christmas, but a good crumble is welcome all year round in our house.

I was struggling to find a yummy topping that didn’t involve butter rubbed into sugar and oats, and finally came up with what the kids think is just as (if not more) scrumptious.

The maple syrup and cinnamon give it a wonderful sweetness but the pieces of coconut and nuts help to slow down the release of sugars into the bloodstream.  

Ingredients for the filling:

3 apples sliced(I like Pink Ladies best) 

1 tbsp coconut oil

1 tbsp cinnamon

Juice from half a lemon

250g frozen berries ( raspberry’s or blackberries are my favourite and frozen retain lots of antioxidants) 

For the crumble:

1/2 cup pecans – chopped into small pieces

1/2 cup oats

1/2 cup desiccated coconut

1/2 cup ground almonds

1 tbsp cinnamon

1/4 cup hazelnuts (skinned and chopped) 

1/4 cup flaked almonds

1/4 cup coconut flakes

2 tbsp maple syrup(darker the brand, higher the mineral count) 

3 tbsp melted coconut oil

Place the sliced apple in a pan with the coconut oil and stew until soft. Add the cinnamon and frozen berries, followed by the lemon to intensify the flavour. Stew for five minutes more. 

Pour the fruit into individual ramekins or a big Pyrex pie dish. 

To make the crumble mixture, put all the dry ingredients in a large bowl and mix them together. Add the maple syrup and coconut oil to make it stick and mix again. 

Pour the crumble on the top of the fruit. 

Bake for 25/30 minutes at 180 degrees. 

Chestnut Nut Roast

Chestnut Nut Roast

Cupboard Essentials

Cupboard Essentials