Apple crumble is one the easiest desserts to whip up in a hurry and perfect for a cold winter night.
My version of apple berry crumble is gluten free and grain free and is quite simple to prepare and tasty. I like to include berries along with apples for extra flavour and colour as well as beneficial antioxidants. I always include warming spices, coconut and nuts and with just a hint of coconut sugar it is healthy too. Remember to try and source organic apples as they are one of the most heavily sprayed fruits. Serve warm-hot with raw cream or homemade egg custard for a treat. You can even make extra and have it for a tasty breakfast snack the next day!
Serves 4-6 people
- 4 large organic granny smith apples
- 1/2 cup blueberries (fresh or frozen)
- 1/2 cup raspberries (fresh or frozen
- 1 cup walnuts, pecans or almonds (or mixture)
- 1/2 cup tapioca or arrowroot
- 1/2 cup coconut
- 2-3 tablespoons of coconut sugar (or rapadura)
- 1 heaped teaspoon cinnamon
- 1/2 teaspoon of mixed spice
- 75g butter (cut into a few cubes)
- Peel and core the apples and cut into 6-8 chunks per apple. Steam or simmer in a small amount of water over low heat until apples are cooked, but still a little firm. Drain any excess water and allow to cool slightly.
- For the crumble topping, add nuts to food processor and pulse briefly to crush, but allow a few larger pieces. Add coconut, coconut sugar, spices and tapioca and pulse to mix together. Add cubes of butter and process briefly until mixed into dry ingredients. The crumble mixture should be sticky but crumbley.
- Add apples and berries to a shallow casserole or pyrex dish. You can use one big dish or make small individual serves in ramekins.
- Cover completely with crumble mixture and bake in moderate oven for about 10-15 minutes until golden and cooked. Serve warm-hot with cream or custard.