I have finally knocked off my final exam for the semester and am now relishing in getting back into my healthy eating ways! I will confess, this semester was a real struggle for me to keep up my healthy eating habits so that is why there has been a lack of recipe posting- because I haven’t been making anything worth posting! However, true to my word I decided that on Saturday night, after my final exam (how cruel is it to set a maths exam on a Saturday morning???) I would whip up something blog worthy- I hope this fits the bill!
I came up with the idea for this actually after making another Paleo Cheesecake (recipe to come soon), and wondering what to do with all the leftover crumbs (aside from shovelling them all into my mouth, which, I’m not going to lie, totally happened). So I had been thinking of this recipe for weeks and finally got a chance to make it on Saturday. This still has a fair bit of sugar in it, even if it is unrefined, so it’s still definitely treat only material, but at least you can enjoy it knowing it’s full of good stuff like protein and good fats, as opposed to just flour and butter!
Due to the lack of anything the right size to cook this in, and okay, mainly for the cute factor, I decided to whip these up in Mason jars. However, you could bake in one dish (you don’t even need to alter the cooking time). However, after my heart was set on this idea, I discovered that my squat little jars had been repurposed by other members of the household, so I had to make two large ones, and two mini ones in ramekins. So this recipe serves four normal sized portions, but if you have an Apple Crumble fan (like my man), you may want to make a double batch!
*This can be made raw and paleo
For the apples
5 apples (I used a mix of Granny Smith and Royal Gala for sweetness and a little sour bite)
3 Tablespoons Coconut Sugar
2 Tablespoons Apple Syrup (Optional)
A small amount of water as needed
For the crumble
1 cup almonds
1/2 cup muesli (I used Chantal Organic’s Natural Ginger Zest Grainola, but you could use rolled oats, just check they are Gluten Free if needs be.) (Paleo Option: replace with almonds or nuts of your choice).
3 Tablespoons Coconut Sugar
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/2 teaspoon Vanilla Paste (or use 1 teaspoon Vanilla Extract)
5 tablespoons Coconut Oil
Extra spice for the apples
A sprinkle of Coconut Sugar to top
Freeze dried strawberries to serve
Blender/ Food processor
Mason Jars, Ramekins, or Baking dish
Baking Tray and ideally a silicone Cake pan if using Mason Jars or anything that doesn’t usually go in the oven!
1. Bring oven up to 160°C temperature (or not if you’re making it raw)
3. Bring the pot up to medium-low temperature and add in the coconut sugar and apple syrup, as well as a small dash of water. If you prefer a really spice-filled crumble, then add a little cinnamon and nutmeg to the mix.
4. Simmer the apples on a medium-low heat with the pot lid on. They should take about 30 minutes, but check back to give them a stir with a wooden spoon to ensure they don’t catch, and to mush them up a little. In the meantime…
5. Pulse the almonds on high briefly, until in small chunks but not yet crumbs.
6. Add in all the other crumble ingredients, except the coconut oil, and pulse until desired consistency. Obviously, if you prefer a crunchier crumble, blitz less, if you prefer it to be finer, then blitz a little more- this is totally up to personal preference.
7. Soften the Coconut Oil in the microwave for a few seconds, depending on consistency. You want it to be soft, but not melted.
8. Either in your food processor bowl (unattached from the base and with the blade removed for safety please!) or in a separate bowl, add in the coconut oil bit by bit and rub into the crumble mixture with your fingers until all in nice clumps.
9. Take the apples off the heat and spoon directly into your Mason jars or baking dish. Push down to make sure there aren’t any gaps. Add the crumble on top, gently pushing with the back of a spoon to pack it down ever so slightly at first, and then leaving it more crumbly on the top. Sprinkle over a small amount of coconut sugar on top (optional).
10. If you are using the Mason Jars, for safety reasons (only because I have heard bad stories with low quality jars- if you have baked in your Mason Jars before with no problem, then feel free to omit this step), place a silicone cake tin on your baking tray with about 1cm of water in.
11. Add your Mason Jars and bake for approximately ten minutes at 160°C, just long enough to heat the top and make the Coconut Sugar caramelise a little (sprinkle a few drops of water on top of the Coconut Sugar if you want it to go a bit runnier like caramel sauce)