Who doesn’t love crumble?!
For me this was a staple all year-round Sunday dessert that mum would whip up after a delicious roast dinner.
This recipe is a little more extravagant than mums original but still the same tasty ingredients with a paleo twist.
Here’s what you need:
- 4 granny smith apples
- 3 cups of frozen mixed berries
- Ground cinnamon
- Ground nutmeg
- Desiccated coconut
- 150g mixed nuts
- 1-2 cups of almonds meal
- 75g mixed seeds
- 1 egg
- Coconut sugar
For this recipe I use granny smith apples, blueberries, blackberries and raspberries – Your standard summer fruits.
I cook these up in a pan with ½ a cup of water and allowed the fruits to stew. The apples will need to be boiled beforehand as they are a lot denser than the berries. Boiling the apples will take around 10mins. You can test their softness by pricking them with a fork.
When cooked I added a tsp of cinnamon, a sprinkle of nutmeg and a tbsp of desiccated coconut.
This crumble was a mish mash of mixed nuts and seeds, you can stick to one nut meal if you like. I however enjoy a combination.
For this mix I blended a handful of each: Almonds, brazil nuts, pecans, hazelnuts, walnuts, sunflower seeds, pumpkin/pepitas seeds, mixed with 1-2 cups of almond meal, a tsp of cinnamon a sprinkle of nutmeg and 1 tbsp of coconut sugar.
Prep and cook
When you have combined all your fruits and are happy with the constancy and texture and the mixture to a skillet pan or casserole baking dish. Pour your blended nut crumble over the fruit and if you like to fancy it up a bit then you can cut out some shapes of an apple, dip them in some whisked up egg yolk and decorate the top of your crumble.
The crumble can cook in the oven from 30-45minutes – until the crumble is nice and crispy, once browned to your liking, you can serve this delicious pudding up with ice cream or more mixed fruit. Personally, COYO coconut ice cream or PANA vanilla bean coconut ice cream is the go-to for this nutritious and delicious dessert or hell, why not, breakfast 😊