Nothing smells like Autumn more than a warming apple crumble fresh out of the oven. Utterly delicious served with creamy cold yoghurt or freshly whipped cream or as my dad loves to eat it, with decadent vanilla ice cream!
This crumble is made with ground almonds and coconut flour, meaning it’s both gluten-free and rich in nutrients such as vitamin-E and fibre. You can swap out the base for other stewed fruit such as Autumn feijoas or figs (which we will be doing shortly because these wee beauties will be abundance in our family orchard - Old Road Estate). But for now, the apples from mum and dad’s tree are going down a treat.
It makes a very generous crumble top as there’s nothing worse than a crumble without much crumble if you know what I mean? One of the best bits is using a spoon to eat the crusty bits of crumble that cook into the edges of the dish, yum!
Apple, Coconut & Almond Crumble - makes one large dish (serves 6-8)
12 medium sized apples, washed and chopped into chunky pieces (you can peel them if you wish but it was too time consuming for me with Isabella rolling around the floor!)
1 tsp cinnamon
2 Tbspn Taylor Pass Co Honey Dew Honey
2 cups grounds almonds
½ cup coconut flour
½ cup desiccated coconut
¾ cup brown sugar or organic raw sugar*
½ tsp cinnamon
150g butter, melted
*I'm sure you could swap the brown or raw sugar for 1/4 -1/2 cup honey melted with the butter if you prefer, but I haven't tried it so it's just a guess but I can't see why it wouldn't work!
To make the apples, place the chopped pieces into a large saucepan with the cinnamon, honey and about ½ cup of water. Cover and simmer until soft and mushy. Set aside.
Pre-heat the oven to 180°C. To prepare the crumble, place the dry ingredients into a large bowl and using your hands (or a spoon!) mix everything together.
Next pour in the melted butter and using a spoon stir everything together until the mixture is chunky and crumbly and the butter is distributed evenly throughout.
Pour the apples into a large oven-proof dish and then scatter over the crumble topping, making sure to go right to the edges.
Bake for around 20-25 minutes or until golden and piping hot.
Serve warm with yoghurt or cream. It’s also equally delicious served cold for breakfast or as a snack with a big dollop of yoghurt!