Mixed berry and apple crumble with coconut creme

Mon, 3 December 2018

INGREDIENTS:

• 4 apples - chopped, peeled and cored. 

• 200g of mixed berries

• 100g of coconut sugar 

• Juice of 1 lemon

• 1 tablespoon of cornstarch - to thicken the mixture

• 100ml of apple or orange juice

• 1 heaped teaspoon of cinnamon. 

For topping:

• 100g of rolled oats

• 50g of ground almonds - just blend them till a fine powder forms.

• 50g of flaked almonds 

• 100g of coconut sugar 

• 3 tablespoons of melted coconut oil

For coconut cream:

• 1 400 ml can of coconut milk - refrigerate overnight.

• 1 tablespoon of agave

• Seeds from 1 vanilla pod split open

METHOD:

• First make your coconut cream. Place your mixing bowl in the freezer or fridge at least an hour before you plan on making this.

• Open the coconut milk upside down and drain the liquid out and save it. 

• Scoop out the thick cream into the frozen bowl using a spatula to get every last bit. 

• Working quickly whisk the cream and the sweetener and vanilla to combine and form a thick paste. 

• Do not over-whip or you will melt the coconut cream and it will collapse. 

• When combined store in the fridge. 

• To make the crumble base, wash, peel and chop all your apples. 

• Place them in a mixing bowl and toss with all the other ingredients until well coated. 

• Place them in the dish for cooking while you prepare your crumble. 

• Blend all crumble ingredients together and pat on top of the apple and berry mix. 

• Bake this for 50 minutes at 160* 

• Finish off the last few minutes under the grill to crisp it up. 

• It tends to be piping hot so I tend to leave it to sit for a few minutes before serving. 

• Drizzle a little maple syrup over it if the fruit is too tart. 

• Serve it with the coconut cream in a separate bowl kept in the fridge until the last moment.

 

Mixed berry and apple crumble with coconut crème

INGREDIENTS:

·        4 apples - chopped, peeled and cored. 

·        200g of mixed berries

·        100g of coconut sugar 

·        Juice of 1 lemon

·        1 tablespoon of cornstarch - to thicken the mixture

·        100ml of apple or orange juice

·        1 heaped teaspoon of cinnamon. 

For topping:

·         100g of rolled oats

·         50g of ground almonds - just blend them till a fine powder forms.

·         50g of flaked almonds

·         100g of coconut sugar

·         3 tablespoons of melted coconut oil

For coconut cream:

·         1 400 ml can of coconut milk - refrigerate overnight.

·         1 tablespoon of agave

·         Seeds from 1 vanilla pod split open

METHOD:

·         First make your coconut cream. Place your mixing bowl in the freezer or fridge at least an hour before you plan on making this.

·         Open the coconut milk upside down and drain the liquid out and save it.

·         Scoop out the thick cream into the frozen bowl using a spatula to get every last bit.

·         Working quickly whisk the cream and the sweetener and vanilla to combine and form a thick paste.

·         Do not over-whip or you will melt the coconut cream and it will collapse.

·         When combined store in the fridge.

·         To make the crumble base, wash, peel and chop all your apples.

·         Place them in a mixing bowl and toss with all the other ingredients until well coated.

·         Place them in the dish for cooking while you prepare your crumble.

·         Blend all crumble ingredients together and pat on top of the apple and berry mix.

·         Bake this for 50 minutes at 160*

·         Finish off the last few minutes under the grill to crisp it up.

·         It tends to be piping hot so I tend to leave it to sit for a few minutes before serving.

·         Drizzle a little maple syrup over it if the fruit is too tart.

·         Serve it with the coconut cream in a separate bowl kept in the fridge until the last moment.