Apple crumble was a regular dessert feature in my house growing up and I have always loved it. My husband even jokes that he knew that he was going to marry me when I brought him a bowl of it as sustenance during exam study time at uni! That was a looong time ago now!
Since then, I have added to it and adapted it to suit our diet and I hope you enjoy it too!
- 100g Nuttelex
- 1 1/4 cup rolled oats
- 3/4 cup plain flour (spelt or GF)
- 1/3 cup coconut sugar
- 1/2 cup toasted sunflower seeds
- 1/2 cup puffed rice
- zest of 1 lemon
- juice of 1 lemon
- 1 tsp ground cinnamon
- 1 tsp extra coconut sugar
- 1.5 large tins sliced apples (or home made stewed ones if you are more organised!)
- 1.5 cups frozen blueberries
See below the recipe for my Coeliac friendly option.
Place apples and blueberries in a large greased baking dish.
Sprinkle with the lemon juice and a mix of cinnamon and sugar. Then set aside.
Mix crumble well and spread over the top of the fruit mix.Heat butter until it is very soft (but not melted). Then add to the mixed dry ingredients and lemon zest.
Bake in a preheated moderate oven for about 45 minutes.
Serve with the custard or ice cream your diet allows.
To make this a Coeliac friendly dish you just need to replace the oats. To do this, I increase the flour to 1 cup, then add an additional 1/2 cup of puffed rice, 1/4 cup of sunflower seeds and add 1/4 cup of rolled quinoa.