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

Ingredients:

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

Method:

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.

Enjoy!

Lauren x

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2 Comments

  1. 15th July 2015 / 3:22 am

    Mmmmm I love crumble. What a beautifully simple recipe!

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