Happy New Year to everyone! January is upon us and it’s that time of year when we crave comfort food, and there are few dishes more akin to this category than fruit crumble. Warming, sweet and delicious, full of bubbling fruit and with a crunchy crumbly topping and often with added custard or ice cream, it’s no wonder crumble is such a traditional British favourite.
After all that Christmas indulgence, most of us turn the corner into the new year with resolutions of healthier eating and weight loss, so surely crumble is off the menu? Most traditional crumbles do contain lots of refined sugar and wheat flour which can promote weight gain, disrupt blood sugar balance and upset digestion, leaving you feeling bloated and guilty.
The good news is you can still give in to delicious fruit crumble without forgoing your health. This easy recipe brings all of that comforting fruity, crumbly deliciousness but substitutes all of the refined sugar and flour with healthier alternatives. It contains super healthy coconuts, healing apples, cinnamon and raw honey. There are no nuts or cereal grains to be found, making it great for nut allergy sufferers, for those following a paleo or primal diet, or those intolerant to gluten or other grains. With a caramel sweetness and plenty of crumbly, warming goodness, it really does taste divine and best of all you won’t feel like you’re missing out. We hope you enjoy it!
Coconut Apple crumble
Ingredients
Fruit filling:
3-5 apples, depending on their size, peeled, cored and sliced.
Handful of raisins or sultanas, or fresh berries
2 tbsp coconut oil
1 tbsp raw honey
1 tsp ground cinnamon
Topping:
45g organic butter (we used goat’s) or coconut oil
3 tbsp tapioca flour/starch
2 tbsp coconut flour
45g coconut sugar
70g desiccated coconut (without sulphites)
Preheat the oven to 160 (fan) / 175 (non fan) degrees C. Prepare the apples, and put them into a shallow baking dish, along with the raisins or berries. Place the coconut oil, honey and cinnamon in a small saucepan and heat gently until melted together. Pour over the apples and stir to coat.
Place the butter, coconut sugar, tapioca flour/starch and coconut flour into a food processor and pulse until combined and crumbly. Add the desiccated coconut, and pulse again a few times to mix it through. Sprinkle over the top of the apple mixture and bake in the oven for 30-40 minutes until the filling is tender and bubbling, and the topping is golden brown – keep an eye on it to stop it burning. Serve with Coyo coconut yoghurt or cream.