Steffi asked me to share a recipe for apple crumble – I haven’t made this, but felt it would be totally wonderful and am now adding it to my repertoire.
Buy hard, crispy varieties that are good for cooking. Not too sweet because there is a little coconut palm sugar in this recipe (which you can leave out if you prefer).
This recipe if for a 30cmx30cmx6cm dish I have at home that would probably serve about 8 people, or 6 if you’re greedy 😉
Peel, core and cut into wedges as many apples as can fit into your baking dish. Fill almost to the brim. Pop in a couple of whole star anise and cinnamon sticks. Big pieces so people can spot them when eating!
In a bowl, put four tablespoons of dairy free, vegan margarine.
Add a tablespoon of coconut palm sugar, a tablespoon of vanilla powder, two tablespoons of coconut flour, a cup of desiccated coconut and two tablespoons of roughly chopped almonds.
Mix the ingredients of the bowl with your fingers till it’s crumbly and well combined.
If you prefer not to have coconut sugar, simply get sweeter apples!
Sprinkle the crumble mix over the top of the apples and bake in a pre-heated oven at 180oC for about 30 minutes.
Keep checking so it doesn’t burn on top and when you feel you have the golden yummyness you want, bring it out and put a knife through an apple to check it’s cooked.
Serve with a dollop of coconut cream and a dusting of cinnamon powder.