Cooler weather calls for warmer, more comforting food. Enter the humble crumble.
Ugh. Crumble. Who doesn’t love a good crumble? Apple, of course, is the traditional kind, but I’ve always loved to jazz mine up with other delights as well. I had about a kilo of frozen raspberries in the freezer, so raspberries went into this version too! You could use any fruit you like though, just use whatever is in season.
PLUS, aside from the fact that crumble is a gorgeous winter dessert; when you make ‘no-added-sugar’ versions like this, it’s PERFECT for breakfast and snacks too!
Recipe Type: GF, DF, RSF, V, Paleo
Time 1 hrs
- 2 medium apples, de-cored and sliced into long, thin slices.
- 1 C fresh or frozen raspberries (or other berries, or a mixture)
- 1/2 C water or natural bone broth
- 1/2 t cinnamon
- 1/4 t nutmeg
- 1 C Nutiiboost Daily Blend
- 1 T softened butter or coconut oil
- Preheat oven to 175 degrees celsius.
- Place the sliced apples in a bowl with the cinnamon and nutmeg, toss to cover the apples in the spices.
- Transfer to a small casserole dish and make sure they’re evenly spaced out then pour the water/broth over the top.
- Cover and place in the oven for 25mins or until softened.
- While the apples are softening, prepare the crumble.
- Place 1/2 of the Nutiiboost in a food processor or blender fitted with the grinding fitting. Blitz the Nutiiboost until it’s a course flour. Transfer to a bowl and add the remaining Nutiiboost.
- Add the butter/coconut oil and combine with the Nutiiboost mixture with your fingers by ‘pinching’ it together. Feel free to add a little extra cinnamon/nutmeg here if you like. This is your ‘crumble’ component.
- Remove the casserole dish from the oven, remove the cover.
- Spread the raspberries over the softened apples. Sprinkle the crumble mixture evenly over the top. Return dish to the oven, UNcovered, for another 20 mins or until the crumble is golden in colour.
- Serve with your favourite condiment – coconut yoghurt, coconut cream, ice cream, custard.