Have been wanting to try making a healthier crumble recipe for some time and it feels like the beginning of fall would be the right moment for that! There is nothing I love more than the smell of apples and cinnamon, other than the taste of them especially when they are covered with a crunchy and nutty top. I highly suggest you serve it with plant-based, sugar free vanilla ice-cream - fair warning you might get addicted.
500gr of diced apple (4 in my case)
4 tablespoons coconut oil
5 tablespoons maple syrup
2 tablespoons cinnamon
1 tablespoon ginger
Peel the apples and cut them into even bite-sized dices. Place the apple, 1 tablespoon cinnamon, ginger and a few centimetres of water, let it simmer on low heat for about 10-15 minutes until the apples are cooked.
Preheat the oven to 180°C.
In the mean time, place the almonds into a food processor until you they become a rough flour. Then place the almond flour in a bowl with the oats. In a saucepan melt the coconut oil, maple syrup, cinnamon until even and pour it over the bowl of oats and almonds. Mix well until all of the dry ingredients are covered.
At this point the apples should be ready, so place them into the baking dish (mine was 23cm x 23cm), water included and spread the dry crumble layer over it evenly.
Bake for about 20 minutes until the top turns golden.
Best served with some (plantable, sugar free) vanilla ice-cream!
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