Apple and Berry Crumble with Coconut Cream
There’s something so comforting about crumble. This is so quick to assemble and the fruit used is interchangeable, so go with what you have. It’s also equally delicious warmed up the next day for breakfast!
4 apples - chopped, peeled and cored.
200g of mixed berries
70g of coconut sugar
Juice of 1 lemon
100ml of apple or orange juice
1 heaped teaspoon of cinnamon and nutmeg.
3 tablespoons of melted coconut oil
100g of rolled oats
50g of ground almonds - just blend them till a fine powder forms.
50g of flaked almonds
100g of coconut sugar
1 x 400 ml can of coconut milk - refrigerate overnight.
1 tablespoon of agave
Seeds from 1 vanilla pod split open
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 30 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.