RECIPE OF THE WEEK: APPLE, BLACKBERRY AND COCONUT CRUMBLEOctober 22, 2015 4:44 pm
Satisfy your cold-weather-cravings for a warm and comforting dessert, with this week’s recipe for a healthy crumble – yes, healthy crumble! Brimming with blackberries and detoxifying antioxidants, helping to promote a healthy gut. They are also extremely high in antioxidants which help to fight free-radical damage in the body and address a range of modern conditions including hypertension, diabetes, cancer, vision loss and poor liver function. Always buy fresh! And because the deteriorate so quickly, it best to use them within a couple of days to make the most of their delicious and tangy flavour! So treat yourself and your family with this homemade treat.
For the topping:
400g ground almonds
3 tbsp desiccated coconut
6 tbsp coconut oil
200ml agave syrup
4 tsp cinnamon
For the fruit filling:
2 tblsp agave syrup
2 tbsp cinnamon
- Firstly, pre-heat the oven to 200oC. Next, in a large mixing bowl, add the ground almonds, oats and desiccated coconut and mix together lightly. Place the coconut oil, agave syrup and cinnamon in a pan and simmer on a low heat until the coconut has melted and everything has mixed in together. Pour this over the oat and almond mixture and mix until all the ingredients are thoroughly combined. Pop the bowl to one side so you can now make your fruit layer.
- Peel the apples and remove the cores and pips, cutting the remaining apple into small pieces. Put these into a pan along with the blackberries, agave syrup and cinnamon, with about 2cm of boiling water to cover the bottom of the pan. Place a lid over the pan and simmer for 10 minutes until the fruit has stewed and is nice and soft.
- Once the fruit has cooked, transfer it into a large baking dish and layer the topping over it. Bake for 30 minutes, or longer if needed, until the top is golden brown. Serve with some Greek vanilla yoghurt for a creamy addition and enjoy!