Apple crumble has been a family favourite in our house for years. Now Autumn has arrived in Australia all the new season apples leave us spoilt for choice, and they taste positively delicious baked into a dessert.
I’ve modified this recipe so that it is gluten-free, sugar-free and so that it can also be dairy free or vegan. It’s quick to make, rich in fibre, and tastes wonderful as a hot or cold dessert, and will even double as breakfast!
The following recipe gives one serve, which I bake in a small ramekin. For more people just keep increasing the quantity, and use a larger baking dish.
Ingredients for the apple base:
One apple (today I’m using Pink Lady apples – very creamy and sweet and they keep a nice firm texture when cooked. I won’t use any sugar or sweetener as the fruit is ripe and sweet already, but a tart apple like a granny smith may need a little sweetening for most palates), six dates (optional – omit if you have diabetes or a sugar issue), 1/3 cup of water, half to one teaspoon stevia if needed (you could also use maple syrup, honey or rice syrup), a shake of powdered ginger or allspice.
Method:
Peel and core apple and chop into small pieces.
Add apple to saucepan with water and sweetener if the apple is tart, and turn to medium heat. After a minute or two add the chopped dates if you are using them. Add a little ginger or allspice to season.
Stir often over medium heat until the liquid cooks off and the apple has changed colour.
Spoon into a ramekin or small dish, (or enjoy on its own as stewed fruit – great with yoghurt, on porridge or cereal, or even over ice-cream).
Crumble topping ingredients:
One tablespoon dessicated coconut, one tablespoon mixed seeds (optional but great for protein and fibre), one tablespoon rolled oats (if you’re celiac you may want to use a tablespoon of either gluten-free breadcrumbs, puffed rice/millet/buckwheat or a good gluten-free cereal), a little sweetener of your choice if you wish, one teaspoon of butter, vegan/vegetarian butter substitute or if you are mad on coconut like me, one teaspoon of coconut oil or cream.
The seed mix I use is called Kapai Puku. It’s available online but not everywhere – there’s a good post about it, and how you can make your own substitute here.
Method:
Rub crumble ingredients together with your fingers so that it becomes clumpy. (Very un-technical term – sorry!)
Sprinkle over apple mixture.
Bake in moderate oven until the top browns – around ten minutes.
Eat with great gusto – can be served with yoghurt, coconut cream, cream or ice-cream. Or enjoy it on its own. Comfort food at its finest.
