As those who follow my blog know, I’m well and truly back on the low carb, healthy eating band wagon after a summer of pure carb loving (and I’m now 8 pounds heavier) and can’t zip up my jeans! At least I have something to motivate (and I do love my Topshop Jamie jeans)..
I’m still eating carbs but slow releasing whole food carbs like oats and sweet potatoes in moderation and lots of low sugar fruit and veg.
This recipe for my healthy coconut and apple crumble is a delicious treat, full of goodness without compromising on flavour! And I think you might just LOVE it!
I use honey as adore its medicinal properties and the cinnamon helps regulate blood sugar.
- 2 tbsp raw, virgin coconut oil
- 3 large Cox apples, cored, thinly sliced length-ways
- 5 tbsp water/ apple juice
- 128g rolled oats
- 2 tbsp honey
- 20g desiccated coconut
- 60g cholesterol lowering margarine/ butter
- 1 tsp cinnamon
Preheat oven to 180°C.
Grease a medium ovenproof dish with 1 tbsp coconut oil. Set aside.
In a medium pan place the apples in water or apple juice with the honey, 30g butter and cinnamon. Cook for 6 minutes until caramelized.
Place in the greased dish. Set aside.
In a mixing bowl, combine the oats, honey, coconut, remaining coconut oil, 30g butter and 1/2 tsp of cinnamon and form a crumble mixing the butter evenly into the ingredients to create small clumps.
Scatter mixture over apple base covering fully.
Bake in the oven for 25-30 minutes until golden brown or crispy.
Dust with remaining cinnamon.
Set aside to cool for 5 minutes then serve.