Apple Berry Crumble
As well as being a tasty and warming dessert, I love having any leftover crumble for breakfast through winter. It’s warm both in temperature and with its gentle use of ginger, cinnamon and nutmeg.
- 7 large red apples, peeled (approximately 1kg)
- 6 dates, pitted
- 1 tablespoon nely grated ginger
- 1 teaspoon cinnamon, ground
- Zest of 1 medium lemon
- Pinch of Himalayan crystal or Celtic sea salt
- 2 cups fresh or frozen blueberries
- 2 tablespoons tapioca or arrowroot to thicken
- 3 tablespoons tapioca or arrowroot
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 tablespoons coconut sugar or 100% maple syrup
- 3⁄4 cup roughly ground almonds
- 3⁄4 cup desiccated coconut
- 1⁄4 cup coconut oil (melted)
- 2 teaspoons natural vanilla extract
- Peel and core apples, then cut into rough 1-2cm cubes. Place in medium/large saucepan with about 1⁄2 cup water and gently simmer, covered, on a low heat.
- Rotate apples bottom to top every so often until they are just tender but not mushy (usually 10-15 minutes once water is steaming).
- Add berries and mix evenly.
- Once berries are warmed through, add tapioca and stir well (you will see the liquid thicken). Cook for a further minute, stirring often, then remove from heat.
- Preheat oven to 180°C.
- Finely chop dates and combine with lemon zest, ginger and cinnamon and mix well. Toss through the apples and set aside.
- Combine coconut sugar, tapioca, almonds, desiccated coconut, cinnamon and nutmeg in a medium bowl and mix well.
- Melt coconut oil and add to dry ingredients along with the vanilla essence. Stir well to distribute the oil evenly.
- Place apple mix evenly in medium pie dish. Spread crumble mix over top of apple and bake for 15-20 minutes, or until crumble topping is lightly browned.
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