Apple Crumble with Homemade Custard

INGREDIENTS

Serves 6 

Filling

6 medium sized apples  (I love to use pink lady or golden delicious)

Generous splash of apple juice or water

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Crumble topping

1  1/2 cups (150 g) organic rolled oats

1/2 cup (50 g) organic desiccated or flaked coconut

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract, paste

1 - 2 tablespoons organic maple syrup (optional)

3 - 4 tablespoons extra virgin olive oil, coconut oil or butter

Homemade Custard, to serve

METHOD

WASH the apples and cut into wedges with the skin left on - make sure to remove the core.

PLACE the apples into a large and heavy based pot and combine with apple juice, vanilla and cinnamon.

COOK over a medium heat for 15 - 20 minutes - stirring occasionally until the apples have completelt softened and collapsed.

COMBINE rolled oats, coconut, cinnamon, vanilla, maple syrup and olive oil then rub ingredients together with your fingers until combined.

To make the crumble topping:

PREHEAT your oven to 160°C fan-forced.

PILE your apple mixture into a suitable sized baking dish.

SCATTER the crumble over the top.

BAKE for 30 - 40 minutes or until the crumble is golden.

REMOVE from the oven and serve with homemade custard or Greek style yoghurt.

NOTES & INSPIRATION

Serve with my Healthy Raw Vegan Custard.