Scrumptious apple and coconut crumble (and it's healthy!)
Happy Monday coco-ites! What's up with this cyclonic weather in Sydney?! I feel like I'm caught in the middle of a scene from The Day After Tomorrow...except Jake Gyllenhaal isn't here to save me from a global catastrophe. Bummer.
But it's always good to look at the positives in life and well, I think this is the most perfect weather for my all-time favourite dessert, APPLE CRUMBLE!
Special thanks to Teresa Cutter of The Healthy Chef for this amazing recipe. Not only does it taste divine, but it's also sugar free and can easily be made into a gluten free recipe by swapping the oats for quinoa flakes. And you want to know the best part? The apples, orange zest, and spices diffuse the most insane aromas all around your home making it smell just like Christmas.
So dearest coco-tribe, it's time to get cosy in your PJs, head into the kitchen and cook up this simple and healthy evening treat. To be enjoyed with a cup of tea and an epic movie!
6 medium sized apples - approx 1 kg (2 1/4 LB) (I used pink lady apples)
1 cup (250 ml / 9 fl oz) 100 % apple juice 1 teaspoon vanilla extract, paste or 1 vanilla bean 1/4 teaspoon ground cinnamon zest from 1/2 orange
Crumble topping 1 1/2 cups rolled oats (150 g / 5 oz) or if you want to make it gluten free, use quinoa flakes, almond meal and chia seeds. 50 g organic desiccated or flaked coconut (1/2 cup / 1 1/2 oz) 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract, paste 3 tablespoons organic maple syrup 3 tablespoons macadamia nut oil or cold pressed coconut oil 50 g (1/2 cup / 1 1/2 oz) walnuts or macadamia nuts (optional)
Wash the apples.
Cut into wedges with the skin left on – make sure to remove the centre core.
Place the apples into a large heavy based pot.
Combine with the apple juice, vanilla, cinnamon and orange zest.
Cook over a medium – low heat for about 20 – 30 minutes – stirring occasionally until the apples have completely softened and collapsed. Your apples are now ready – taste them and adjust if necessary.
To make the crumble combine rolled oats, coconut, cinnamon, vanilla, maple syrup, oil and walnuts into a food processor.
Scatter the crumble over the top.
Pile your apple mixture into a suitable sized pie or baking dish.
Preheat your oven to 160 C / 315 F.
Process for a few seconds or until mixture is combined and lovely and crumbly.
Taste and adjust if necessary.
Bake for 30 minutes or until the crumble is golden and delicious looking.
Remove from the oven and serve alone or with your choice of custard, yoghurt or coconut cream.