This creation was the result of another abundance of fruit in desperate need of some attention.
My uncle recently visited and kindly brought along with him a rather large bag of organic apples. We still aren’t positive what type they were, however they looked extraordinarily pink lady like to me.
Anywhoo, apple type aside, they were delicious AND organic! Therefore, it would be an absolute disaster for them to go to waste.
We aren’t the biggest apple eaters, so when these precious little things began showing their age, I decided some action needed to be taken.
For some reason, I’ve never been a huge fan of apple desserts. Apple pie has never tickled my fancy, and stewed apples are only accepted if the appropriate and delicious condiments are available like custard or yoghurt (call me fussy).
BUT…….apple crumble; apple crumble I will certainly, and very happily, accept.
I haven’t actually eaten apple crumble since I ditched all the crappy foods because, to be honest, I always ate it when someone else had made it and just never thought to try and recreate it, until now!
I had my doubts about the healthy crumb and I didn’t think it would turn out to be anywhere near as tasty as the old flour based original, but boy was I wrong! Using just almond meal, shredded coconut, butter, coconut flour, beautiful spices and a little maple syrup, a delicious and crunchy crumb was created!
Placed atop a base of soft and sweet oven baked apples and coconut custard, this crumb provides a yummmmmmy and inviting golden brown coating to this all natural spiced apple custard-crumble (or whatever you want to call it).
Like most of my creations, this one is swimming with healthy fats from all the coconutty goodness, eggs, butter and almonds. The crumb includes delicious aromatic spices in the form of cinnamon, ginger nutmeg and clove, which also provide additional actions such as blood sugar regulation and digestive stimulation.
Now, to the star of the show, the juicy, organic apples!
As they say “an apple a day keeps the doctor away” – well maybe not if you’re always eating it in the form of apple crumble, but they certainly do have their array of health benefits!
Apples are super high in antioxidants, such as quercetin and catechin, meaning they fight free radicals which ultimately helps to reduce oxidative stress and inflammation throughout the body and also the development of numerous diseases including cardiovascular disease.
Apples are a great provider of soluble fibre, in particular pectin, which is extra special as it binds to fatty substances (EG. cholesterol and toxins) in the digestive tract and assists to adequately eliminate them.
I could yap on forever about the apples, but I’ll stop there.
It just goes to show, there are healthy and natural alternatives to almost everything. As long as you’re a little open minded, and willing to ditch that refined sugar and processed nonsense, you can be enjoying delicious and nutritious treats more than you think!
So, before winter soon fades away, purchase yourself some delicious, organic red apples and give this warm and comforting crumble a go. You won’t regret it, I promise.
– 5 small apples (peeled and chopped)
*keeping the skins on will amplify the nutritional benefit of the apples, so I’ll let you decide whether to peel them or not
– ¼ cup sultanas (optional)
– 2 eggs
– 400ml can of coconut cream
– 3 drops stevia (or to taste)
– 2 tsp honey (optional)
– 1 TBSP tapioca or arrowroot flour
– 2 tsp vanilla
– pinch of Himalayan pink salt
– 1 cup almond meal
-3/4 cup desiccated coconut
– 1/3 cup organic, grass fed butter (melted)
*coconut oil can be used instead for a dairy free option
– 2 TBSP coconut flour
-1 heaped tsp cinnamon
– 1 heaped tsp ground ginger
– 1/8 tsp nutmeg
– 1/8 tsp ground clove
– 1 TBSP maple syrup (optional)
– pinch Himalayan pink salt
- Pre-heat oven to 180°C
- In a ceramic baking dish (medium size), place prepared apples and sultanas. Set aside.
- For the custard, heat the coconut cream in a medium sized saucepan until almost at boiling point. While waiting for the cream to heat up, whisk the eggs and tapioca flour together in a large stainless steel bowl until no flour lumps are present.
- Once the coconut cream is heated, slowly pour it into the egg mixture while whisking.
- Place the mixture back onto the stove and add stevia, honey, salt and vanilla. Continue stirring until the custard thickens, and to ensure it doesn’t stick to the bottom of the saucepan.
- Once desired thickness is reached, pour custard over the apples and sultanas. Set aside.
- For the crumble, combine the almond meal, desiccated coconut, butter, coconut flour, spices and salt in a mixing bowl until a large crumb consistency is reached. Spread crumb mixture evenly over the top of the apples.
- Place dish into the oven for 20 minutes, then cover with foil and continue cooking for another 25-30 minutes.