Who likes apple crumble?! 🙋 I do!
This season’s apples having been dropping for a few weeks now, and we’ve still got a bit of time left to catch some more, so here’s what you can do with them.
I say it’s a twist on a traditional apple crumble as it doesn’t include refined sugar or dairy.
My measurements and recipe can be a bit rough – as that’s the way I cook! (I do not profess to be a chef!)
5 cooking apples cut into bite size pieces (I prefer skins on, but skin off for a sweeter taste) – I used 3 different types of apple (Bramley, Discovery & Braeburn) as I fancied a fuller flavour of taste.
Organic oats -amount dependant on the surface area to cover your baking dish.
4 tablespoons of organic coconut oil (I use local company to me Essential which can be bought in most health food shops)
3 tablespoons of Rapadura (whole cane sugar containing a higher amount of micronutrients than refined, I use Biona). Coconut palm sugar could be used, but the proportion would be different as it’s not as sweet.
2 teaspoons of cinnamon
Oat cream (Oatly)
Warm up your oven to 200c
For the apples;
Heat up 2 tablespoons of coconut oil in a non stick pan.
Add the cinnamon and leave to cook for a minute.
Add the apple, stir well so that the oil and cinnamon spreads.
Add 2 tablespoons of rapadura, stir.
Add a dash of water.
Leave until the apples have begun to soften, but not mushy! Then turn off the heat.
For the topping;
In a separate non stick pan heat up 2 tablespoons of coconut oil
Stir in the oats into oil, add 1 tablespoon of rapadura and a dash of Oatly.
Stir until well mixed and sugar has melted.
Place apple mixture in your baking dish, oats on top and leave to cook until oats are slightly crispy.
Enjoy wth Oatly cream drizzled on top 😋