Cookies on the website:

We use cookies on this site to ensure that we give you the best experience whilst using this service. Should you wish to change your cookie settings, you can do so at any time. For more information on the cookies used, please click here.


Nutty apple crumble

By Sophie E on 18th Jul, 2014

Nutty apple crumble


  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
Twitter Google + Facebook Pinterest LinkedIn Email