This really is a crumble for anytime of the day. Deliciously nutritious, I love having a bowl for breakfast as much as I love having it for pudding. I’ve used coconut oil instead of butter to make this Anytime Apple Crumble a little lighter.
I make this all the time, as it’s one of mine and my mama’s favourites. I posted a picture of one such occasion on Instagram months ago and promised the recipe but I never wrote it on the blog, which one lovely eagle eyed reader has brought to my attention….you know who you are and this one is for you! I hope you love it!
I always play around with the fruit, and you must feel free to do the same. Bung in some strawberries, or frozen berries, and maybe switch the apple for pears. They are all completely delicious.
Now, you probably won’t be surprised to know that my favourite thing to eat with this Anytime Apple Crumble are my non-dairy banana Nana Nice Creams. They are also perfect for anytime of the day…or night, and go perfectly with just about anything. Have a look over at www.NanaNiceCream.com, and please subscribe, it would be great to have your support!
So, without further ado, here is how to make a heavenly delicious crumble, I hope you love it!
- 6 apples
- ½ inch grated fresh ginger
- ½ cup + ¼ cup honey or agave nectar
- ½ cup flour, I like buckwheat
- ½ cup rolled oats, use gluten-free, if needed
- ⅓ cup slivered almonds
- 3tbsp soft brown sugar
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ to ⅓ cup coconut oil, preferably room temp and solid, but not the end of the world if its melted, just stir through instead of traditional cutting technique
- Preheat the oven to 180C
- Rinse, core and chop the apples into bite-sized pieces.
- Put the chopped apples and a tablespoon of water into a saucepan, add the grated ginger and agave and cover with a lid and cook gently on a medium heat for approximately 8 minutes until softened but still retaining colour and bite.
- Take a 8x8-inch dish or 6 ramekin dishes and tip the cooked apples and ginger into it
- In a medium-sized bowl, combine the flour, oats, almonds, sugar, cinnamon, and allspice.
- The stir in the honey, and cut in the coconut oil with a fork or pastry blender until you get a nice crumbly mixture. Sprinkle this mixture evenly over the fruit in your pan.
- Bake for about 25 minutes for the smaller ones and 30-35 minutes if you make one large one, or until the top is golden.
This makes a crumble for about 6 people ( or it feeds 2 for pudding, and then 2 for the following breakfast and 2 for the following afternoon tea….)
Serve with some of my Nana Nice Cream for a heavenly dish!