Christmas Spiced Crumble
A nutritious take on a classic dessert… also makes a delicious breakfast
Equipment
- Food Processor or Blender
Ingredients
- 4 Large apples of your choice, eg. Braeburn
- 1 Large Orange juice and Zest
- 1 Large Stick Cinnamon
- 6 to 8 Cloves
- 1 Handful Fresh or frozen Cranberries
- Crumble Topping
- 60 g Raw Nuts, (walnuts, pecans, hazelnuts, cashew nuts, Brazil nuts)
- 25 g Sunflower seeds
- 25 g Pumpkin seeds
- 25 g Unsweetened desiccated coconut
- 25 g Dried Cranberries
- 1 tbsp Virgin Coconut Oil
- 1 tbsp Honey
- 1 Heaped tsp Ground Cinnamon
- 2 tsp Vanilla Essence
Instructions
- Preheat oven to 170°c (unless making in advance to heat later)
- Peel (if preferred), core and chop the apples into small pieces. Put in a saucepan with the orange juice, cinnamon stick, cloves and cranberries if using. Cover and simmer for 10-15 minutes until tender
- Gently warm coconut oil, ground cinnamon, vanilla essence, honey, orange zest and cranberries, stirring while the oil melts
- Put all other ingredients in a food processor and pulse a few times to chop coarsely, alternatively chop by hand.
- Add the warmed oil mix to the chopped nuts and seeds and stir to thoroughly to coat
- Put the apples into a baking dish or individual ramekins and top with the crumble mixture
- Bake for 12 – 15 minutes until lightly golden, it may take longer if cooking from cold