APPLE CINNAMON CRISP
It’s been a bumper year for soft fruit and the apples have been absolutely cracking too. We’ve grown three varieties on the allotment, haven’t a clue what they are but they are all delicious, sweet, slightly tart and crisp. We’ve made apple juice, Bircher Muesli, apple chips and even cider (which is currently fermenting in our basement!) but this recipe is one of our family favourites. It’s similar to a crumble but less heavy, incredibly easy to make and it’s vegan and gluten free.
Ingredients
Topping
150g Gluten Free Oats
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup muscovado sugar
¼ cup coconut sugar
1 tsp Cinnamon
¼ tsp sea salt
1/3 cup coconut oil
Filling
4 large cooking apples
1/3 cup coconut sugar
1 tbsp cinnamon
zest of l lemon
1tsp fresh ginger
125ml apple juice
Method
Set the oven 175c
Quarter, peel and slice the apples, place in a bowl
zest the lemon into the bowl
grate the ginger into the bowl
Add the cinnamon, sugar, apple juice and stir well
Pour into an oven proof dish
Add the seeds to the Oats add the cinnamon, sea salt, sugars and stir well
Making sure there are no lumps in the muscovado
Melt the coconut and pour into the dry oats stirring well
Spoon on to the filling and bake for 50 mins
When golden and bubbling remove from oven and allow to stand for 10minutes before serving, otherwise you will burn your mouth!
Serve with coconut yoghurt or vegan ice cream