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Nutty apple crumble

By Sophie E on 18th Jul, 2014

Nutty apple crumble

Method

  1. Preheat a fan oven to 160deg C.
  2. Peel, core and dice the apples. Place them in a saucepan with the sugar and cinnamon stick. Heat on a low heat with a lid to stew for half an hour, stirring occasionally early on to avoid burning. Remove cinnamon stick and lay apple mix in a medium ovenproof dish.
  3. Put the butter(s) in a pan with the honey and vanilla. Heat gently and whisk until all melted and mixed. Add the pinch of salt.
  4. Put the almonds, pecans and hazelnuts in a mixer. Pulse until they are all broken up, with a mix of powdery nuts and small chunks.
  5. Add the nut mix to the pan, along with the cup of almond flour. Mix well.
  6. Lay a good layer of nutty crumble on the apple mix. Gently pack down, Bake in oven for 30 mins.
  7. Serve hot with cream, custard or vanilla ice cream. It’s a tough choice…

Recipe Notes

  • Try this with a sweet Oloroso or cream sherry
  • Avoid messy serving by making and cooking this in individual ramekins – see photo.
  • Cook the rest of the nutty crumble on baking paper on a baking tray at the same time for 20 minutes, or until brown and enjoy with yoghurt and fruits for breakfast!
  • This dish is very flexible – you can add any fruity seasonal ingredients, from rhubarb to raspberries. Rhubarb will need more sugar, taste before baking!
paleo  / fruit  / dessert  / crumble  / british  / apple
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