Is it wrong to eat pudding for lunch? Not in winter…and definitely not on a Sunday. In my book a hearty apple crumble is capable of encompassing many nutritional essentials…protein, carbohydrates, fruit, grains and nuts. This may be slightly wishful thinking on my part but I’ll try anything to relieve the tiny skerick of guilt I’m harboring in the back of my mind. At any rate, it’s naturally sweetened with honey and coconut sugar so really it’s not naughty at all given fats in moderation aren’t anything to be scared of.
I could be talked into eating this crumble at any time of the day, if I’m honest. For breakfast with greek yoghurt or for lunch or dessert with lashings of whipped cream. Whatever time of the day you decide to eat this deliciously warming little pudding, you’ll find it easy to throw together and absolutely divine served fresh out of the oven.
NOTE: This crumble would be great with any combination of cooked fruit. I’ve made this before with a mix of apple and tamarillo which was divine as the tang of the tamarillo was beautifully offset by the sweetness of the crumble. Pears, nectarines or peaches would also be delicious. Play around with fruit combos to find your favourite.
INGREDIENTS – for the apples
4 medium apples – peeled and cored
1 tsp vanilla extract
1 tbsp liquid honey
2 tbsp water
INGREDIENTS – for the crumble
2/3 cup rolled oats
2/3 cup ground almonds
1/3 cup slivered almonds
1/3 cup thread coconut
1/3 cup coconut sugar
Rind 1 lemon
100g butter – melted
1. Preheat the oven to 180°C.
2. Cut the peeled and cored apples into quarters then cut each quarter lengthwise into slices approximately 5mm thick.
3. Place the sliced apples into a medium saucepan along with the vanilla extract, honey and water. Bring to a gentle simmer, cover and cook, stirring occasionally, for 15 minutes or until the apples are just tender but not falling apart. Remove from the heat and leave to cool slightly with the lid off.
4. Put all the dry crumble ingredients in a bowl and stir to combine. Add the melted butter and stir well to incorporate.
5. Use a slotted spoon to transfer the apples to a pie dish (approximately 4 cup capacity), press down slightly then trickle over 2 tbsp of the cooking liquid. Discard any remaining liquid.