Apple & Pecan Crumble

This is one of my favourite recipes. When I went dairy and refined sugar free I really missed apple crumble so when my husband and I adapted the traditional recipe to make this delicious nutrient dense version it was a real success. And since eating it, I have never missed the original version as this is so much better! I always prefer to grind my own almonds in the food processor as it gives a much richer flavour and only takes a minute.

Ingredients
serves 6

8 apples peeled cored and chopped
80g melted coconut oil
350g ground almonds
raisins/sultanas
4 tbsp maple syrup
2 tsp vanilla extract
1 tsp ground cinnamon
half tsp ground cloves
pinch of ground nutmeg
1 tbsp grated ginger
pinch of salt
4 tbsp water
a small handful of pecans to top (or any other nuts you like)

Method

• Preheat oven to 180 degrees C

• Mix together the oil, almonds, vanilla, maple syrup and salt in a large bowl. Put into the freezer.

• In a large dry saucepan, gently heat the cinnamon, cloves and nutmeg until fragrant

• Add the apples, ginger, water and raisins into the pan. Stir and cook over medium heat for 15 mins lid on until soft

• When done, pour into baking tray about 18 x 25 cm and top with crumble mixture from the freezer. Sprinkle with roughly chopped pecans

• Bake for 30 mins until golden brown

• Serve with diary free ice cream or oat fraiche