Using beautiful, in season, local custard apples in a fresh twist on an old favourite, the apple crumble. Serve with cream.
- 3 large ripe custard apples
- 2 large or 3 medium green apples
- 1 stick cinnamon
- 3 tablespoons coconut sugar
- 2 cups organic oats
- ½ cup almond meal
- 2 tablespoons chia seeds
- 1 teaspoon vanilla paste
- 2 teaspoons ground cinnamon.
- ½ cup raw organic virgin coconut oil
- ½ cup spelt flour
- 1 cup organic desiccated coconut
- 1 cup dark coconut sugar
- 1 large apple crumble baking dish (or 2 smaller ones)
- cream to serve (or coconut yoghurt for dairy allergies/vegan)
- Preheat oven to 180`c
- Break open custard apples and remove flesh, making sure to remove the seeds, place in a deep saucepan.
- Wash and chop the apples into bite sized pieces, place in saucepan with custard apples.
- Cover with water and place in cinnamon stick and 3 tabelspoons coconut sugar.
- Simmer slowly on a medium low heat until apples have collapsed slightly. Remove from heat, remove cinnamon stick.
- In a bowl combine the oats, flour, sugars, coconut oil , desiccated coconut, chia seeds and cinnamon. Mix together really well.
- Pour the apple mixture into the baking dish.
- Top with the crumble mixture, press down gently to make sure it is evenly and neatly topping all the apple mixture.
- Bake in the oven for approximately 30 minutes or until the crumble on top has a nice rich, golden colour to it.
- Remove and serve while still warm with cream.