Apple crumble is a delicious, warming dessert. My crumble is low in sugar, full of fibre and high in protein. The apples are packed with insoluble fibre, as I leave the skins on. The crumble topping is made with almond meal, quinoa and coconut sugar – a natural sweetener packed with nutrients.
It is gluten free, and dairy free and can be used as a topping on apple crumble muffins too.
Makes 6 individual apple crumbles
Gluten free, Dairy free, Citric acid free, low glutamates
Can be low in salicylates and amines, if you use red delicious or golden delicious apples, ground cashews instead of almond meal, rice bran oil instead of coconut and leave out the cinnamon
1/2 cup quinoa flakes
1/2 cup almond meal (or ground sunflower seeds for nut free)
3 tbsp virgin coconut oil
2 tbsp coconut sugar (or rapadura or raw sugar)
1/2 tsp cinnamon
optional – 1/2 cup activated or toasted nuts and seeds (I used activated cashews, walnuts and pepitas) – for crunch
4 medium apples
Preheat oven to 180°C.
Stew apples as per instructions (core but don’t peel apples, chop to 1cm dice, add 1/2 cup water and simmer for around 10 mins or until tender)
Use a stick blender to whiz up to a puree.
Gentle combine all crumble ingredients on low heat for around 5 minutes – this will melt the coconut oil and help everything to come together. In summer, you can use mix your runny coconut oil with all ingredients until well combined – no need to heat.
Spoon 1 cup stewed apple into a ramekin and cover with 2 tbsp crumble.
Bake for around 20 mins, or until crumble is lovely and golden. Serve with a scoop of coconut ice cream for dairy free, or a dollop of natural yoghurt.
Or for a delicious alternative, try my apple crumble muffins with no added sugar.