Paleo. Grain/gluten free. Sugar/sweetener free.
We took the kids apple picking and they got very enthusiastic about the apples: we ended up with 20kg of juicy green granny smith apples! I’m not exaggerating, 20kg.
So I’ve had to draw on all my culinary creativity to come up with ways of utilising these yummy apples. Here is one of these creations, and I must say I think this is the best one: Apple Crumble!
-5-6 large apples: washed, cored and sliced into bite sized cubes. DO NOT peel! There are numerous nutrients in the skin, including pectin – an excellent one for the gut
-1/3 pack of butter (roughly 1/4 cup). If 100% dairy free, use ghee or coconut oil.
-1 cup crushed/pulsed almonds (activated ideally)
-1 cup dessicated coconut
-1/2 cup coconut flakes
-1/2 cup dried berries. I used inca berries- you can also try sultanas, goji berries or chopped dried apricots.
-Place chopped apples into an oven baking dish (roughly 30cm x 15cm)
-Place apples in oven at 180C for 1/2h – this allows the apples to cook to a softer consistency without burning the topping
-In a bowl, combine the crushed nuts, coconut and butter/oil
-Take apples out of the oven and sprinkle the topping. The butter may still be clumpy, that’s fine, it will melt nicely. Cook for a further 20 mins
-In the last 5 mins of cooking, sprinkle dried berries on crumble. Watch so they don’t burn, you just want to warm them up with the rest of the topping.
Total oven time: roughly 1hour.
Enjoy on its own or with some home-made coconut ice/cream or coconut yogurt.