Following on from the previous post we thought it only fitting to include a little recipe for a healthy version of this dessert to banish those winter blues. Warm and comforting, and full of antioxidants in the fruit and spices, this crumble is sure to get you through the colder months.
4 Apples
4 pears
1 tsp freshly grated ginger (or more if you are a ginger fan)
1 tsp cinnamon
1 tsp vanilla extract
1/2-1 cup water or coconut water
Peel, core & roughly chop the fruit. Pop into a saucepan with the rest of the ingredients, bring to the boil then reduce heat to low and cook for about 30mins. Don’t let them dry out too much, you still want a bit of liquid at the end. If you still want to have some firmness to the fruit then reduce the time by 10mins.
Crumble topping
1 cup rolled oats – or substitute with almond meal if you need gluten free and can’t tolerate oats.
1/2 cup of dedicated coconut (or shredded or flakes)
2/3 cup any nuts of your choosing. Macadamias are delicious but any mix of your favourites work just as well
1/4 tsp nutmeg
1/4 tsp cinnamon.
1/4 cup coconut oil or butter
1/4 cup maple syrup
A sprinkle of salt
Optional – 1/3 cup mixed seeds; sunflower, flaxseed, chia all work well.
Pop all of the ingredients into a food processor and blitz it enough to just mix the ingredients. I like a chunky crumble but you can blend it as much as you like… try not to whizz it into dust.
Pour the fruit into a baking dish and top with the crumble. Bake at 170 for about 30mins… until the top starts to brown and you can see it bubbling away at the edges.
Serve it up with your topping of choice, but give it a minute so you don’t give your mouth third degree burns, I’ll guarantee it is way hotter than you are anticipating.
Throwing some berries into the fruit mix, either at the end of cooking or during assembly is not a terrible idea too.
