As the weather is getting colder and the nights are drawing in it's a real treat to have warm, spicy dessert after dinner. This recipe is gluten and dairy free. It does contain a small amount of sugar which can be removed if desired. This dessert is perfect served straight from the oven with milk (I like almond milk) or ice-cream.
6 apples (I use pink lady or gala apples as they are sweeter)
150g of almonds
50g of oats (I use Nairns gluten free oats)
2 tablespoons of coconut sugar
1/2 block of butter
Peel and chop the apples into small chunks
In a saucepan add half a teaspoon of cinnamon or Chinese five spice
Allow the spices to warm gently on a low heat until you begin to smell them. Do not let them burn!
Add the chopped apples to the pan with a splash of water
Let the apples simmer on a low heat until slightly soft
In a blender add one 150g bag of almonds and blend until you are left with a fine nutty mixture
Tip the nutty mixture into a mixing bowl
Next to the blender add 50g of oats
Blend until you are left with a fine oatmeal powder
Add the oat powder to the mixing bowl with the blended almonds
Add two table spoons of coconut sugar (or more if you prefer it sweeter)
Add half a block of chopped butter and use your fingers to mix the butter into the oats, almonds and coconut sugar.
Tip your warmed apples into a baking dish roughly 22cm x15cm
Sprinkle the crumble mixture on top to cover as much of the apples you can.
Tip: If you like a really crumbly topping just add more blended oats to the mixture to make it go further
Bake in the oven until the topping is golden brown at about 180 degrees celsius
Remove from the oven and serve with either milk or a firm favourite in my family is Walls Dairy Free Ice-cream.
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