Apple and Ginger Crumble Jars

Thu, 15 February 2018

Serves 2 adults and 2 children

 

Ingredients

 

Apple Compote

3 sweet eating apples

Zest and Juice of 1 orange

1 tablespoon grated ginger

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

 

Crumble

30g pumpkin seeds

30g sunflower seeds

3 medjool dates

2 tablespoons olive oil

80g of oats

1/2 tsp cinnamon

1/2 tsp nutmeg

 

Yogurt Cream

200g greek yogurt (or natural)

1 large banana

 

How to make it

Core the apples and chop into bite sized chunks. Add to a saucepan along with the juice of the orange (leave the zest aside for the crumble), grated ginger, cinnamon and nutmeg.

Bring to the  boil then reduce the heat to its lowest setting, cover pot with a lid and simmer for 5-6 minutes until the apple is soft.

Take off the heat and allow to cool fully.

Meanwhile, heat the oven to 180ºC.

Add the seeds to a food processor and process until they are broken up, then add the medjool dates and oil in and blend until it forms into a paste.

Pour into a bowl, then add the oats and spices and using your hands work into a crumble mixture.

Turn onto a baking sheet lined with parchment paper and bake for 10 -12 minutes until the mixture is golden in colour, remove from the oven and leave to cool.

To assemble your jars, firstly add a few tablespoons of the apple mixture, then layer on the crumble before topping with yogurt. To decorate sprinkle a little more of the crumble on top.