Baked Cinnamon Crumble Apples
It’s funny that cooked fruit is not always a popular choice for dessert, yet everyone on the planet loves apple crumble! Especially when paired with a delicious vanilla ice cream.
And how could you not love it? It’s sweet, saucy, crumbly, crispy, soft, hot and cold all in one. And it’s known to be synonymous with curling up on the couch with a movie in cold gloom weather.
As a healthy dessert creator and lover, there are a few key principles I love to follow and one of them is celebrating the natural flavor and sweetness of what mother earth provides us with – which in this case is sweet juicy apples.
My version of this Winter classic contains a simple combination of buckwheat, nuts, coconut and cinnamon making this a tasty dessert to enjoy with the confidence that it nourishes the body too – after all this is the point of comfort food.
I’ve used one large apple here, but you can use two small or medium apples instead. Serve with a scoop of coconut yoghurt or wholesome vanilla ice cream.
Baked Cinnamon Crumble Apples
A wholesome crispy, crumbly, sweet apple dessert perfect with a scoop of coconut yoghurt and a warm blanket on the couch.
Serves:
4
Prep time:
15 minutes
Cook time:
30 minutes
INGREDIENTS
- 1 large pink lady apple
- 2 tbsp buckwheat groats
- ¼ cup almonds
- 2 tbsp desiccated coconut
- 1 tbsp almond meal
- 1 tbsp coconut sugar OR golden Lakanto
- 1 ½ tbsp coconut oil, plus extra
- ½ tsp cinnamon
- ¼ tsp sea salt
METHOD
- Preheat the oven to 180°C. Slice the apple in half and remove the core. Rub the cut side with coconut oil and place in a small baking dish, cut side up. Place in the oven for 20 minutes.
- Meanwhile, prepare the crumble by placing the buckwheat, almonds, coconut, almond meal, coconut sugar, cinnamon and salt in a small food processor and pulse until the nuts are broken up into small pieces.
- Add in the coconut oil and continue to pulse until the crumble becomes slightly wet and sticky. It doesn’t need to be blended too much, just enough to disperse the coconut oil.
- Remove the apples from the oven and carefully heap and press the crumble on top of the cut side of the apples. A few crumbles may fall off which is fine.
- Return to the oven for 10 minutes until the crumble becomes golden and fragrant. Serve.
Notes
- You can use two small or medium apples too, and serve two halves each. You may need to reduce the initial cooking time to about 10-15 minutes.
- I recommend pink lady apples for this one, but any good cooking apple that retains shape when baked will work.
- Both golden Lakanto and coconut sugar work in this recipe, read my sugar philosophy here.
Indulge in sweets your body will love.
A collection of my favourite sugar-free and keto-friendly desserts! You can have health and indulgence, I insist!
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About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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