Coconut & Cinnamon Apple Crumble
 
Prep time
Cook time
Total time
 
(dairy-free, egg-free, gluten-free, nut-free, soy-free, vegan)
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 2 pink lady apples, cored and chopped into 2cm cubes
  • 1 tsp vanilla essence
  • 1 tbsp dark agave syrup
  • ½ cup quinoa flour
  • 1 tsp ground cinnamon
  • ½ cup coconut butter (solid)
  • ¼ cup coconut or rapadura sugar
  • ¼ cup raw buckwheat kernels
  • ¼ cup rolled rice flakes
  • ¼ cup shredded or flaked coconut
Instructions
  1. Preheat oven to 180C. Combine chopped apples, agave syrup and vanilla in a medium bowl. Divide the mixture between 4 single serve ramekins.
  2. To make crumble topping, combing flour, coconut butter and sugar in a bowl. Use fingertips to create a coarse breadcrumb texture and then stir in buckwheat kernels and rice flakes.
  3. Sprinkle over apples in ramekin and then top with shredded coconut.
  4. Bake for 20minutes or until coconut is toasted and browned and apples are tender. Serve with a big dollop of coconut milk yoghurt or natural yoghurt, ice cream or cream.
Notes
This crumble is 80% apple and 20% toppping. If you love a higher percentage of topping materials, double the amount of flour, coconut butter and sugar. Instead of quinoa flour, feel free to use buckwheat, spelt or plain gluten-free flour. Rolled oats or other grain can be used in place of rice flakes.
Recipe by @OmNomAlly at https://omnomally.com/2012/05/21/coconut-apple-crumble/