No Bake Apple Crumble

7 October 2015

October is a great time of year for apples, so this recipe is perfect to take advantage of fresh local produce.  As we get into the autumn we often crave comfort foods.  This is a fantastic healthy light version of the more traditional heavy crumbles, and was a big hit at my recent workshop on Making Peace with Your Body where we enjoyed a gourmet plant-based delicious lunch with this dish as our dessert.  Its also really simple and quick to make, and much easier than a traditional crumble.  The dish is vegan and gluten free too, so perfect for anyone with food sensitivities.  

Ingredients  (for 4 ramekins)

Filling:

2 medium/large organic apples

1 tablespoon fresh lemon juice

1 teaspoon cinammon

(optional – ¼ cup raisins/sultanas soaked in water for a couple of hours and drained)

Topping:

1 cup nuts (almonds, hazelnuts, walnuts, pecans etc – can be a mixture or just one nut type). If using nuts with skins, soak the nuts overnight to remove the phytic acid and make them more easily digestible.  My favourite are brazils for this dish, which don't require soaking.

¼ cup desiccated coconut

1 tablespoon organic coconut oil

1 -2 tablespoon palmyra jaggery / coconut sugar /  or 2 teaspoons maple syrup or other liquid sweetener of your choice dependent on taste, sweetness and GI for you individually

pinch of sea/rock salt

Method

  • Core the apples. Process one apple with the lemon juice in a food processor until its puree. Add the other apple roughly chopped, and pulse a few times in the processor so you've a mix of puree and apple chunks

  • Put the apple mix in a bowl, add the raisins if using, if not, just add cinammon – mix together

  • Divide the apple mix into four ramekins (or one larger dish if you prefer)

  • Grind the nuts, coconut, coconut oil, jaggery or maple syrup and salt in the food processor until they become a course crumbly texture. Scatter the crumble over the filling