Wednesday, 18 December 2013

Classic Apple Crumble



In the midst of holiday chaos, it is nice to be able to quickly throw together a quick, crowd pleasing, and classic treat. This Crumble is all of those things as well as much healthier than it's traditional counterpart. 

Apple crumble is great at the end of a family dinner or with a cup of hot chocolate snuggled up on the couch after the kids are in bed. I like mine straight up, but you could easily whip up some coconut cream and add some fresh mint for a little flare to impress your guests.

This dessert to me, has always been a perfect example of how things don't need to be over the top or pretentious. Sometimes things are classic for a reason. There is nothing left to be desired when friends and family fill your home with the smell of apples and cinnamon are coming from the kitchen.


Good luck getting anyone to leave at the end of the meal though...

Apple Crumble

Topping:
1 cup gf rolled oats
1/2 cup coconut flour
1/8 cup psyllium husk
1/8 cup flax meel
1/8 cup arrowroot/tapioca
1 cup palm sugar or sucanat OR 1/2 cup brown sugar and 1/2 cup white sugar
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
pinch clove
1 cup coconut oil

Filling:
6-8 med apples (gala, honey crisp, pink lady, northern spy)
1/2 tsp cinnamon
1/4 cup honey/sugar (white, sucanat or palm)
1/8 cup starch
pinch salt
1 tsp vanilla




Peel, core, and fairly thinly slice all of the apples, and toss with remaining ingredients for the filling. place them into a glass or ceramic casserole dish with a few inches to spare at the top. 

For the filling, mix all ingredients together except for the coconut oil. Once mixed, using your hands, incorporate the oil into dry ingredients by rubbing your hands together with a handful of topping until sandy texture is achieved. It should clump together when squeezed in your hands. If it doesn't add a bit more coconut oil. 

Sprinkle about 1 inch of topping onto the apples. Do not pack it down. 
Place in preheated oven and bake for approximately 50 minutes.

Eat at room temperature or while it is still warm. Store any leftovers in the fridge,  reheats in the oven very nicely.

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