I love a crumble but don’t always want a wheat-heavy one and this makes a wonderful, delicious alternative.
These offer slow releasing carbs with the oats and I sometimes eat this for breakfast as well as for a dessert after dinner!
This recipe for my healthy coconut and apple crumble is a delicious treat, full of goodness without compromising on flavour!… I think you might just LOVE it!
- 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 maple syrup
- 20g desiccated coconut
- 60g cholesterol lowering margarine/ vegan butter
- 1 tsp cinnamon
- coconut yogurt to serve
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 syrup, 30g vegan butter and cinnamon. Cook for 6 minutes until caramelised.
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 with a dollop of coconut yogurt.