Apple & apricot crumble

Apple & apricot crumble

Dairy free, gluten free, vegan

By
From
The Healthy Convert
Serves
6
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient

Filling

Quantity Ingredient
400g raw green apples
40ml freshly squeezed orange juice
100g sultanas
160g dried apricots, roughly chopped
60g rapadura sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon arrowroot starch

Crumble

Quantity Ingredient
75g raw walnuts
200g gluten-free oat flour
3/4 teaspoon psyllium husks
55g rapadura sugar
80g coconut oil
125g tinned coconut cream
1 teaspoon apple cider vinegar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Method

  1. Preheat the oven to 180°C (160°C fan forced).
  2. Cut the apple into 2 cm dice and put in a large bowl. Add the remaining filling ingredients and mix to combine. Transfer to a 1.5 litre capacity ovenproof dish.
  3. Pulse the walnuts in a food processor until they form a flour. Add the remaining crumble ingredients and pulse until a dough forms.
  4. Tip the mixture out onto a floured bench and bring together with your hands to form a flat disc. Wrap in plastic wrap and freeze for 30 minutes.
  5. Once chilled, crumble the dough evenly over the apple mixture. Top with chopped pistachios.
  6. Bake for 40–50 minutes or until golden and the apple is cooked. Serve hot or warm. Delicious with chai ice cream (see the Street Treats chapter).

Note

  • Feel free to use any fruit you like! Pears or peaches would also work well.
Tags:
wholefood
allergy-friendly
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