Being healthy doesn’t mean being deprived. This is just as delicious as a traditional crumble and very easy to make.
Ingredients (serves 2)
For the base:
I large or 2 small eating apples
1 cup of fresh or frozen blackberries
small amount of water for cooking fruit
1/2 teaspoon powdered cinnamon
a little honey or maple syrup to taste
For the topping:
1 cup of no added sugar muesli
25 g (approx) of butter, non-dairy spread or coconut oil
I dessertspoon each of coconut flakes, chopped almonds, pumpkin seeds, raisins (vary according to taste)
For the cashew nut cream:
1 cup of cashew nuts, soaked for 1 hour
1/2 cup water
1 teaspoon of good quality vanilla essence
1. Core and slice apple and a little water (add enough to come about a cm up the pan – don’t swamp the fruit. It is just enough to start the cooking off. After this the fruit will break down and add moisture.)
2. Cook this over a low heat until apples have softened slightly, then add the blackberries and the cinnamon.
3. Once the fruit mixture has softened (should take no more than 5 minutes), check for sweetness and add honey/maple syrup to taste.
4. Place the fruit in a heat proof dish (15cm diameter dish is the right sort of size for above amount).
5. To prepare the topping, melt the butter, spread or coconut butter gently in a small pan and stir in the muesli so it is coated. This will add a nice crispness to the topping when it is baked.
6. Add in the coconut flakes etc and then cover the fruit with this mixture.
7. Bake in a pre-heated oven at 180 for approx 20 mins or until topping looks a golden brown and is toasted slightly.
For the cashew nut cream, rinse the soaked cashew nuts and place in high speed blender or Nutri-Bullet with the water, date and vanilla essence. Blend until smooth and creamy.