Friday, 7 November 2008

Apple Pie Crumble

4 peeled, cubed apples
2 Tbsp golden brown sugar
1 tsp ground cinnamon
1/4 tsp sea salt
3 Tbsp lemon juice
1 Tbsp coconut oil melted
1 tsp cornstarch

1 cup rolled oats
1 cup raw almonds
1/4 tsp sea salt
2 Tbsp golden brown sugar
4 1/2 Tbsp coconut oil melted

3 Tbsp golden brown sugar
3 Tbsp flour
1/4 cup rolled oats
1 1/2 Tbsp coconut oil melted

1 cups icing sugar
1-2 Tbsp almond or coconut or what-have-you milk

  • Preheat oven to 350 degrees F (176 C) and line an 8x8-inch baking dish with parchment paper.
  • Add apples to a different baking dish along with golden brown sugar, cinnamon, sea salt, lemon juice, coconut oil and cornstarch. Toss to combine.
  • Cover with foil and bake for 20 minutes, then remove foil and bake for 4-5 minutes more or until apples appear slightly caramelized and are tender to the touch.
  • While the apples finish baking, add oats, almonds, sea salt, and golden brown sugar to a food processor or high speed blender and pulse into a fine meal, making sure no large pieces remain.
  • Add melted coconut oil and pulse a few more times until a crumbly dough forms.
  • Spread the mixture into the parchment paper baking dish and press down into an even layer with your fingers or a flat object.
  • Bake for 15 minutes at 350 (176 C), then increase heat to 375 degrees F (190 C) and bake for 5-8 minutes more, or until the crust is fragrant and the edges are light golden brown. Set aside.
  • While crust is baking, prepare crumble by adding all ingredients to a small mixing bowl and using a fork or your fingers to mix ingredients into a crumble. Set aside.
  • Add baked apples and their juices/sauce to the pre-baked crust and spread into an even layer. Then top with crumble topping and spread evenly to cover apples.
  • Reduce oven heat back to 350 degrees F (176 C) and bake for another 15-25 minutes, or until the apples topping are warm and bubbly and the crumble is golden brown.
  • Prepare glaze at this time by adding icing sugar to a mixing bowl together with 1 Tbsp milk to start. Whisk until a thick but pourable glaze is achieved. If too thick, add more milk. If too thin, add more icing sugar. Set aside.
  • Remove squares from oven and let cool slightly - about 45 minutes. Once cooled, gently lift bars from pan and top with glaze (optional). Slice into 9 even squares.
  • These are crumbly and are best enjoyed with a fork (!) with ice cream or whipped cream.