On cold days, warm homemade apple crumble.. Yum! This is Lindy’s recipe she posted on our Facebook site. The crumble is based on quinoa.
6 medium sized apples – approx 1 kg (I love to use pink lady, fugi apple or golden delicious)
1 cup (250 ml) 100 % apple juice
1 teaspoon vanilla extract, paste or 1 vanilla bean
1/4 teaspoon ground cinnamon
zest from 1/2 orange
1 1/2 cups rolled quinoa (120 g) – or your choice of (see notes)
50 g organic desiccated or flaked coconut (1/2 cup)
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract, paste
3 tablespoons organic maple syrup
3 tablespoons macadamia nut oil or cold pressed coconut oil
50 g (1/2 cup) walnuts or macadamia nuts (optional)
- Wash the apples.
- Cut into wedges with the skin left on – make sure to remove the centre core.
Place the apples into a large heavy based pot.
- Combine with the apple juice, vanilla, cinnamon and orange zest.
Cook over a medium – low heat for about 20 – 30 minutes – stirring occasionally until the apples have completely softened and collapsed. I like to cover the pot for the first 10 minutes of cooking, which allows for more liquid to be released from the apples and helps to keep them moist. Remove the lid for the last 10 minutes of cooking, if necessary which helps some of the excess moisture evaporate. You apples are now ready – taste them and adjust if necessary.
- To make the crumble combine rolled quinoa or your alternatives as well as coconut, cinnamon, vanilla, maple syrup, oil and walnuts into a food processor or dry jug in the Vitamix.
- Process for a few seconds or until mixture is combined and lovely and crumbly. Taste and adjust if necessary.
- Preheat your oven to 160 C / 315 F
- Pile your apple mixture into a suitable sized pie or baking dish.
Scatter the crumble over the top.
- Bake for 30 minutes or until the crumble is golden and delicious looking.
Remove from the oven and serve alone or with your choice of custard, yoghurt or coconut cream.