So today I’m sharing a crumble recipe because well crumble is up there with one of my all time favourite puddings. I had this for breakfast but feel free to make it for pudding too. Just multiply the ingredients if you are making for more than two people. Try swapping the fruits for whatever is in season or try changing the nuts in the crumble for a different flavour and texture! This is yummy served with cooling vanilla coconut yoghurt and also ice cream!
Ingredients - serves two
1 medium pink lady apple, diced
0.5 tsp vanilla extract
1 tsp maple syrup
half a lemon, juiced
a splash of water
1 bar of my peanut butter praline bars chopped into chunks
50g ground almonds
10g spelt flour/plain flour
1 tsp vanilla extract
1 tbsp maple syrup
25g coconut oil
1 tbsp dessicated coconut
TO SERVE –
Coconut yoghurt/dairy free ice cream
Pop the filling ingredients in a small pan with a splash of water and cook over a low heat until the apples can easily be cut in half with a spoon.
Preheat the oven to 200 degrees.
Pour the compote into a small oven proof dish.
Pop the crumble ingredients in a food processor, pulse until crumbled and until the mix resembles bread crumbs.
Pour the crumble over the compote to completely cover. Pop in the oven for 10 – 15 minutes or until golden.
Remove from the oven, divide between two bowls and serve with a generous amount of yoghurt.