For Christmas I wanted a dessert everyone would love and be able to enjoy because there are so many people in my family with food intolerances and food preferences. I decided on a crumble because it’s gluten free, refined sugar free, dairy free, egg free, fruity and light, festive and just damn tasty! Plus my favourite fruit are apples and my favourite spice is cinnamon, so I couldn’t resist. I made this for my friends for a Christmas dinner party and the trial run went so well that I had to make it for my family Christmas as well.
Apple Crumble with Coconut and Cranberries
6 apples (3 green/ granny smith and 3 red/pink lady)
1 tbsp tapioca flour
3 tbsp maple syrup
1/2 cup dried cranberries (can be omitted)
Zest of one lemon
1 tbsp lemon juice
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 cup rolled oats
3/4 cup unsweetened shredded coconut
1/2 cup almond meal
1/2 cup chopped walnuts or pecans
1/2 teaspoon cinnamon
1/4 cup melted coconut oil
1/4 cup maple syrup
pinch of salt
Preheat the oven to 180 degrees celsius.
Chop up the apples into cubes and place into a baking dish with the other filling ingredients.
In a bowl, mix together the dry ingredients for the topping and then add then add the wed ingredients. Stir well and use your hands to ensure all of the oil is evenly distributed.
Evenly sprinkle the topping over the apple mixture.
Place in the oven for about 45 minutes or until golden brown. However, check the crumble prior to make sure it isn’t browning too fast and if so, place a sheet of foil over the top and continue cooking.
If not serving straight away, this can be reheated in the oven and also rebaked from frozen.
On christmas day, we served the crumble with homemade pumpkin spiced ice cream so I recommend serving this with something creamy and cold! The So Good Vanilla Bliss ice cream is what I used to serve it with the first time and it was delicious.