- 750g Apples
- 1 Cup mixed frozen (or fresh) winter berries
- 2 tbsp honey
- 1 tbsp butter/Coconut Oil
- 1 tsp cinnamon
Topping
-
¼ Cup Almonds ground in processor
- 2 Cups Oats
- ½ cup coconut sugar
- ¼ cup almond slivers
- ¼ cup ground almonds
- 1 Cup Butter or Coconut oil approx 100g
- 2 tbsp Whole Buckwheat (groats)
- 1 tsp cinnamon
Oven at 150
Core and slice apples, without peeling – time saver and nutrition preserver – and lie in a big oven proof dish. Scatter berries over, sprinkle cinnamon and drizzle honey. Finally dot with butter and place in the oven as you make the crumble.
Take 1 Cup of the oats and blitz them in a processor until a flour like substance, in a mixing bowl combine other nuts and oats with a pinch of sea salt. Melt the butter in a small saucepan with the coconut sugar, gently, stirring. Pour into the oat mixture adding the cinnamon and the buckwheat, and folding it all together until thoroughly mixed.
Turn the oven up to 190.
Get the fruit dish out of the oven and scatter the crumble topping evenly over the fruit, making sure no fruit is peaking out and pressing down the last bits to keep the crumble compact.
Place back in the oven and bake for approx 25 minutes until golden brown and berry juices are bubbling around the edges.
Serve with yoghurt, crème fraiche or nice cream. It’s a fabulous breakfast option too!
