Spiced apple and coconut crumble with cinnamon coconut cream

Spiced cooked apples are one of my favourite types of comfort food, especially when buried beneath a blanket of (nutritious) crumble. This pudding is best for wintry days, but today was a bit cooler and we had some apples that needed using up. This crumble is grain-free, gluten-free, dairy-free and refined sugar-free. It’s also great way of using up apples that are turning wrinkly and soft! It’s also really nutrient-dense, so you won’t need such a big portion of it to leave you feeling satisfied.

– For a non-dairy-free version, or if you’re not a fan of coconut, try swapping the coconut oil for butter, coconut cream for full-fat natural yoghurt, regular cream or crème fraiche, and the desiccated coconut with more ground almonds.

Serves 4


For the crumble topping:

100g ground almonds

25g desiccated coconut

1tsp ground cinnamon

1tsp ground ginger

1tsp allspice

25g coconut oil, melted and at room temperature (in summer, coconut oil is usually a liquid at room temperature anyway)

1/2tbsp maple syrup

For the apples:

4 apples, cored and chopped into chunks

1tsp ground cinnamon

1tsp ground ginger

1tsp allspice

3tbsp water

1tsp coconut oil

Zest and juice of 1 lemon

For the cinnamon coconut cream:

160ml chilled coconut cream

1tsp ground cinnamon

2tsp raw honey


1.) Mix together all of the ingredients for the crumble topping and pop into the fridge whilst you make the apple mixture.

2.) Preheat the oven to 200°C (180°C fan). Put the coconut oil into a pan and heat gently for a minute. Then add the chopped apple, water, lemon zest and juice and the spices. Cover the saucepan with a lid and cook over a medium heat for 10 minutes until soft, stirring every few minutes to stop the spices from sticking to the pan and burning.

3.) Transfer the apple to a 25cm-long rectangular ovenproof dish. Cover this with the crumble topping, using the back of a spoon to gently smooth it down if necessary.

4.) Bake the crumble for 23-25 minutes until golden.

5.) While the crumble is baking, make the cinnamon coconut cream. In a bowl combine all of the ingredients and use a fork to whisk and remove any lumps. Return to the fridge until the crumble is ready, then serve together.


Lauren x




  1. 15th July 2015 / 3:22 am

    Mmmmm I love crumble. What a beautifully simple recipe!

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