Who says that apple crumble is simply a winter desert? I love stewed apples and they make it onto my menu each and every season. Served warm or cold, when prepared with healthy ingredients and not loaded with unnecessary processed sugars, this humble dish can really hit the spot when a sweet, nurturing meal is craved. There is just something totally delicious about the aromas of stewed apples with cinnamon that is topped with a sweet and crunchy crumble.
Making a healthy homemade version of apple crumble really is an easy task with so few ingredients needed. Granny smith apples, cinnamon, wheat free oats, almond flour, activated pecans, stevia and cold pressed coconut oil is all you need to create this tasty meal option.
And whilst it is a delicious desert when combined with vegan ice-cream, coconut whipped cream or coconut yoghurt, it also makes a wonderful breakfast or snack.
The topping for this apple crumble is wheat-free as long as you use wheat-free oats, sugar free and packs a punch with its protein and healthy fats.
Whilst most normal apple crumbles are a slice of sweet heaven, they are also a slice of processed sugars, saturated fats and white flours which have no nutritional value. Most are a sugar bomb that cause insulin levels to spike and are detrimental to health.
Let’s start cooking shall we.
Ingredients
- 4 – 5 granny smith apples, peeled & thinly sliced
- 1½ teaspoons cinnamon
- A few tablespoons of water
- For the topping:
- 1 cup old fashioned wheat free rolled oats
- 1 cup activated pecans, roughly chopped
- 3 scoops of stevia powder
- 1 teaspoon cinnamon
- ½ cup almond flour
- 2 tablespoons of coconut oil
Instructions
Preheat your oven to 175C degrees.
Peel and thinly slice the apples
Add to a saucepan and add 1 ½ teaspoons of cinnamon and the water
Boil on medium heat until apples have a stewed consistency
Pour into a rectangle cake tin
Make the crumble by combining all topping ingredients in a bowl and use your fingers to mix the rolled oats, almond flour, cinnamon, pecans, stevia powder and coconut oil together until all of the coconut oil has been evenly distributed and the mixture clumps together a little.
Now, sprinkle the apple crumble topping over the stewed apples and bake in the oven for 40 minutes.
You can serve this crumble warm with a little dah of nut milk, coconut yoghurt or vegan ice-cream or you can have it cold for breakfast with coconut yoghurt, adding some additional ground flaxseed for a healthy breakfast option.
This dish also freezes beautifully, and it is always a great strategy to have healthy, sweet choices available for when a sweet tooth might strike.
I find that this crumble is lovely with just a little unsweetened almond or macadamia milk poured over it for a perfect afternoon snack.
Bon appetite!
