Apple and Berry Paleo Crumble
There is something very special about a warm apple and berry crumble on a winter’s night. For me, it brings back lovely childhood memories of our Nan. She was the queen of desserts! One of my favourites was always her apple crumbles, she’d make a huge dish when we came to sleepover and after dinner she’d serve us up big bowl with her famous homemade custard (is there anything better?!).
For my Apple and Berry Paleo crumble, I’ve stuck to mostly to Nan’s original recipe but I’ve made a few healthy swaps! This recipe is paleo by accident as I didn’t have oats on hand! But you can easily substitute the almond meal for oats to make a normal crumble topping. In all honest though, the combination of almond meal, coconut and macadamia nuts is delicious!
What you’ll need
4 apples, peeled, cored and chopped into 2 cm pieces
½ cup maple syrup or honey
1 tablespoon coconut oil
finely grated zest of 1 orange
1 teaspoon cinnamon
1 teaspoon vanilla powder
1 ½ cups of fresh or frozen mixed berries
1 tablespoon goji berries (optional)
Paleo Crumble topping
1 cup almond meal (if you don’t have almond meal, you can always replace this with rolled oats – and make a normal crumble)
½ cup macadamia nuts, finely chopped
½ shredded coconut
4 tablespoons coconut oil, melted
½ teaspoon ground cinnamon
What you’ll need to do:
Preheat the oven to 160°C.
To make the crumble filling, combine the apple, maple syrup, coconut oil, orange zest, cinnamon, vanilla and 3 tablespoons of water in a saucepan. Cover and cook over medium–low heat, stirring occasionally, until the apple softens. When the apples are soft, add the berries and goji berries and cook gently for a further for 2–3 minutes until the berries start to burst. A cheats version if you don’t have time to soften the apples on the stovetop is to slice the apple very finely and mix everything together in a bowl and add straight to your baking dish.
While the apple and berry mix softens, to make the crumble topping, place all the ingredients in a bowl and mix well.
Spoon the filling evenly into a baking dish. Sprinkle on the crumble topping to cover. Bake for 10-15 minutes until the crumble is golden brown, or smells ready! You’ll need to watch this one carefully as the combination of coconut oil and maple syrup can burn quickly. Remove from the oven and allow to stand for 2–3 minutes before serving. Serve with yoghurt, cream, custard or yoghurt!!