What to do with those soft or half eaten apples? As the weather gets cooler it’s the perfect time to jump into the kitchen and bake a good old fashion apple crumble! With some trial I stumbled across this recipe that omits the processed sugar, but is still sweet, delicious and crumbly. So next time you have some left over apples, give this recipe a go!
Delicious Apple Crumble
Cooktop & saucepan
oven
Large Mixing Bowl
The filling
- 6 medium Apples (~1apple per person/serve) I love to use pink lady or golden delicious as they are sweeter
- Generous splash of water
- 1 tsp Vanilla extract
- 1/2 tsp Ground Cinnamon
The crumble
- 1 1/2 cups Organic rolled oats (approx ~150g)
- 1/2 cup Organic desiccated or flaked coconut (approx ~50g)
- 1/2 cup chopped macadamias (optional, but worth it!)
- 1/2 tsp Ground Cinnamon
- 1 tsp Vanilla extract
- 1-2 tbsp Organic maple syrup (optional) Or sweetener of choice
- 3-4 tbsp extra virgin olive oil, coconut oil or butter
Wash and cut apples either diced or sliced – your preference. I like to leave the skin on too.
Pop the apples into a large saucepan and add the water, vanilla and cinnamon.
Cook over a medium heat for about 15 – 20 minutes – stirring occasionally until the apples have completely softened. Taste them and adjust level of cinnamon etc is needed.
For the crumble
While the apples are cooking, in a large bowl, add all the crumble ingredients and mix / rub all them together to combine. You want to soften the oats a little and make sure they are fully coasted with sweetness and oil/butter.
Pre-heat over to ~160deg
When apples are cooked place into a suitable sized baking dish and place the crumble over the top.
Bake for around 30-40 minutes, or until the crumble is nice and crispy and golden.
Carefully remove from the oven and served warm with your choice of Greek yoghurt or ice-cream.
A few different variations you can try which also work well and taste delicious!
- Add a handful of blueberries or strawberries to the apple before placing the crumble on top (don’t cook the blueberries in the saucepan)
- You could use pear instead of apple (or a combo of the both)
- To make a gluten-free crumble, sub in ~150 g of almond meal or flaked almonds in place of the oats.
- Oh and if you happen to have left overs? Then this makes a delicious breaky option !!
Keyword apple crumble, healthier apple crumble
I love being able to prep meals that can be made ahead of time. And these are one of those. These delicious bites are great served in a bowl with plenty of salad and/or veggies or as a delicious finger food or pre/post training / arvo snack! Basically anytime really! 🙂 Packed full of flavour, full of goodness, can be eaten at any time, by anyone (my kids love these!) and go with just about anything!
So next time you want a ‘meat free’ day – give these delicious fritters a go !
Pea and ricotta fritters
Course Main Course, Snack
Recipe makes around 20 fritters depending on your size
- 500 g peas, defrosted
- 1 cup kale, slightly blanched and copped you could use frozen kale and defrost/cook and drain.
- 120 g ricotta
- 3 large eggs, beaten
- 1 tsp finely grated lemon zest
- 1 tsp tumeric
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp ground chilli (if you like a little kick)
- 100 g plain flour of choice I use spelt or buckwheat
- 1 1/2 tsp baking powder
- 20 g mint leaves, finely chopped (small handful)
- 100 g fetta, crumbled into chunks
- Oil of choice for cooking I use coconut oil
- salt & cracker pepper
Defrost or cook peas and blanch kale. Squeeze out as much water as you can.
Place peas and kale in a blender and pulse until roughly chopped. You don't want them completely mush. You could also do my hand if you wanted.
Put the peas and kale in a large bowl and add ricotta, eggs, lemon zest, good shake of salt and ground pepper. Stir / mix well.
Add the spices, flour and baking powder. Mix until combined
If your mixture seems a little running, add some extra flour
Gently fold in the fresh mint and feta. You want the fetta to stay in chunks.
Heat oil up in a large frying pan over medium to high heat
Once hot, scoop up balls of the mixture and pop into the oil. Continue until you have enough in the pan. Cook for 3-4 min each size or until nice and golden.
If they are cooking too quickly, turn the heat down, as you want to make sure the centre cooks through.
Once cooked, scoop them out and place on paper towel and continue until you cook all the mixture.
Serve with a big salad and/or vegetables. They are also great as 'finger food' and served with a sour cream or greek yoghurt dipping sauce. (sour cream / greek yoghurt, chopped mint leaves, lemon zest and salt)
