This recipe was created based on ingredients I had on hand. See the note below for ingredient swaps to adapt the recipe with what you have on hand. This recipe can also be easily adapted to suit gluten free, dairy free, vegan or refined sugar free diets.

Prep time: 15 minutes

Serves: 8-10 (depending how hungry you are)

Ingredients:

Apple filling:

• 5-6 apples, washed and sliced thinly
• 2 tablespoons honey or maple syrup
• 1 teaspoon of cinnamon
• ¾ teaspoon of nutmeg
• 2-3 tablespoons of flour (adjust depending on how juicy the fruit is)
• ¼ cup of water
• Pinch of salt (I used 2 cracks of pink salt)

Crumble topping: (adjust topping quantities depending on dish size and how much topping you like)

• 1-2 cups of rolled oats
• ½ cup desiccated coconut or almond meal
• 2 tablespoons of honey or maple syrup
• 1 teaspoon of cinnamon
• ¼ -1/2 cup of butter or coconut oil, melted
• Yoghurt to serve

Method:

1. Preheat oven to 180 degree or 160 degrees fan forced.
2. Grease the bottom of your dish with a small amount of butter or oil (or use parchment paper for easy clean up), I used a 25cm round, 5 cm deep dish but any dish or baking tray works perfectly.
3. Roughly arrange the sliced apples in the bottom of the dish.
4. Add the honey, cinnamon and nutmeg and toss to coat.
5. Combine the flour, water and salt in a small bowl or jug, then pour over apples.
6. Toss the apples and flour mixture to evenly coat then arrange the apples evenly in the bottom of the dish.
7. To make the topping combine oats, coconut, honey, cinnamon and butter in a bowl.
8. Stir until the dry ingredients are covered evenly in butter and small chunks start to form.
9. Cover the apples in oat topping evenly.
10. Bake apple crumble for 40-50 mins, checking at 30 mins. If the topping is browning too quickly, loosely cover with aluminum foil, removing for the final 5 mins.
11. Remove from oven and let cool slightly before serving.
12. Serve with yoghurt or fresh berries.

Notes:

1. I prefer a mix of granny smith apples and pink lady apples, however any apples or stone fruit work perfectly, you can also add fresh or frozen berries for added flavor and texture. Tinned fruits also work perfectly with this recipe, just reduce the amount of syrup added to fruit mixture and reduce the baking time to approximately 20-30minutes.
2. To make this recipe vegan friendly swap the honey for maple/golden syrup or rice malt syrup.
3. To make this recipe gluten free swap the oats for quinoa flakes, and use corn flour, buckwheat flour or coconut flour to replace the plain flour.
4. Almond meal can be replaced with desiccated coconut or rice puffs for more crunch.
5. I served mine with yoghurt, coconut yoghurt, cream or ice cream also works perfectly.