Back to Basics: Apple Crumble

This past weekend I graduated from university with my double degree! After four years of study it feels amazing to be finished this chapter of my life and I am definitely ready to start my career.

Graduated.

Apple crumble was always a staple dessert in our house growing up as it was the only dessert my Dad would eat. I think it was because he thought it was ‘healthy’ as there were apples in there… To continue the tradition and my ‘Back to Basics’ series, I wanted to make my own version of apple crumble that is actually healthy.

Seasoning the apples

As the apples become sweet when cooked, they actually don’t require a lot of sweetener. I used coconut palm sugar but you could use 100% pure maple syrup, honey or coconut nectar instead.

Crumble base

To ensure the oats are fine, I processed them with the cinnamon and coconut before adding the remainder of the crumble ingredients. This results in a light crumble mixture that is easy to enjoy!

Nearly finished…

The dates and coconut oil bring the oat mixture together and lend a slight chewiness to the crumble.

Crumbly mixture

Once processed, the crumble mixture is ready to be spread over the seasoned apples and will become slightly crisp on top once baked.

Ready for the oven!

The crumble will keep in the fridge for up to three days; just ensure it is covered with plastic wrap or a secure lid. If you don’t want to bake it straight away, it too will keep in the fridge covered for three days before being baked.

Back to Basics: Apple Crumble

Serves 8
Ingredients:
Filling
  • 6 green apples, washed and diced
  • 3 TBSP coconut palm sugar
  • 1 1/2 TBSP cinnamon
Crumble
  • 2 cups rolled oats
  • 1 TBSP cinnamon
  • 1/2 cup desiccated coconut
  • 8 fresh medjool dates, pitted
  • 1/4 cup coconut oil
  • 1 tsp pure vanilla extract
Method:
  1. Preheat oven to 180C/350F.
  2. Mix all filling ingredients together in a large bowl.
  3. Place in the bottom of a 25cm oven proof dish.
  4. Place oats, cinnamon and coconut in a food processor then process for 3-5 minutes or until fine in texture.
  5. Add dates, coconut oil and vanilla extract to the food processor then process for an additional 2-3 minutes or until it resembles a crumble texture.
  6. Sprinkle crumble mixture over filling until completely covered.
  7. Bake for 25 – 30 minutes or until golden.
  8. Serve with dairy free ice cream or dairy free yoghurt. Enjoy!

Note: I used CoCoLuscious coffee ice cream – it tasted delicious with the apple crumble!

**This recipe is not gluten free as it contains oats. Use quinoa flakes as a gluten free alternative.

Earthy and sweet dessert!

Well, it’s safe to say this was a hit with my Dad and the rest of my family. So, I guess this healthy version will become a staple in our house once again!

4 thoughts on “Back to Basics: Apple Crumble

  1. Hey Emma, sounds yummy, but as far as I am aware there is not such thing as gluten free oats. People on a strict gluten free diet have to avoid, rye, barley, wheat & oats.

    Cheers

    Kelli

    >

    • Hi Kelli,

      Thank you for your comment! It was the Bob’s Red Mill brand of gluten free oats I used and as they are an American brand they are allowed to label them as ‘gluten free’ compared to Australian standards. I have modified the recipe to reflect the Australian standards to not confuse anyone.

      Cheers,

      Emma

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