It is apple season and the smell of crumble in the making is one of my favourite things about October! This recipe uses sweet dessert apples rather than tart Granny Smith apples, so no extra sugar needed for the filling. Get creative with variations, add a sprinkle of mixed berries for some “prettiness”, or combine apples and pears for a sweeter sensation. Serve warm with a dollop of Greek or coconut yoghurt.
For the topping:
30g whole-wheat / gluten free / millet / spelt flour (coconut flour does not crumble that well)
25g chopped pecans
1 tsp ground cinnamon
2 tbsp pure maple syrup / agave syrup
25g unsalted butter / coconut butter melted
For the filling:
750g chopped red apple*
2 tbsp cornflour
1 ½ tsp ground cinnamon
⅛ tsp ground nutmeg
1. Preheat the oven to 180˚C, and grease an 8”-square pan.
2. To make the topping, combine the oats, pecans, flour, and cinnamon in a small bowl. Make a well in the centre and pour in the syrup and melted butter. Stir until fully incorporated.