Bridget’s Healthy Apple Crumble

Gluten-free | Sugar-free |  Dairy-free |  No added fat |  Vegan

Serves 6-8

Why it’s delicious

My husband Mahei was the inspiration for this dish. His love of Apple crumble or apple crisp is renowned in our family, and quite possibly how I managed to snag my husband! After we both started living a more healthy lifestyle, he thought apple crumble would now be a distant memory and so challenged me to create a healthy version. 

For you my love,  and for everyone else who loves the comforting flavours and texture or an old fashioned apple crumble. 

Helpful hints + tips

Use granny smiths for this recipe as they are tart and lower in calories than red apples. 

You can make this dish gluten free by using gluten free oats or quinoa flakes. 

This recipe calls for inulin as the sweetener. It is a soluble fibre and derived from chicory root so amazingly good for us. Inulin is  a prebiotic so it improves gut health, can help relieve constipation, helps to curb your appetite and it’s 100% natural. You can also purchase inulin powder through Bridget's healthy kitchen for delivery to your door by visiting here: Pure as Inulin by Bridget's Healthy Kitchen. 

Ingredients

1. 2 kg or 4.4 lbs granny smith ( tart green) apples, peeled, cored and sliced
2. 4 tsp cinnamon powder
3. 2 tsp ground nutmeg
4. 2 ½ tbsp Pure as Inulin Powder

Crumble topping

1. 150 g (5.2 oz) fresh dates, pitted and roughly chopped
2. 100 g (3.5 oz) pecans, macadamia nuts or blanched almonds
3. 100 g (3.5 oz) gluten free oats or quinoa flakes
4. 50 g (1.7 oz) gluten free flour
5. 100 g (3.5 oz) shredded coconut

1. 200 g (7 oz) coconut yoghurt

Method

1. Preheat your oven on 160C (320F)
2. Heat a large frying pan on medium heat and add the sliced apples. Cook, stirring occasionally for 10 minutes and then add 2 teaspoons of the cinnamon and the nutmeg. Continue to cook, stirring occasionally for a further 5 minutes and then add the inulin powder. Stir and cook for a further 5 minutes or until the apples are tender, but not mushy. 
3. Make the crumble topping by blending the dates with the nuts in a food processor until they are finely chopped.
4. Into a mixing bowl add the oats or quinoa flakes along with the gluten free flour, shredded coconut and remaining cinnamon powder and stir to combine. Add in the date and nut mixture and then using very clean fingertips rub the date mixture through the dry ingredients. This will feel very similar to making a traditional crumble where you would normally rub in the butter. 
5. Place the cooked apples into a pie dish or casserole dish  and distribute the crumble mixture evenly across the top. 
6. Bake in the oven for 25-30 minutes or until the crumble is golden brown and cooked through.
7. Serve with a side of the coconut yoghurt or your favourite crumble accompaniment.