The Healthy Chef apple crumble

Apples are high in fibre, containing both soluble and insoluble fibre which is great for a healthy digestive system. Soluble fibre, known as pectin, has the power to help lower cholesterol, keep you regular and stabilise blood sugar, as well as decrease the appetite for hours. I’ve used macadamia nut oil which works as an anti-inflammatory.

• serves

  8

• prep

  10 minutes

• cook

  1 hour

• difficulty

  Easy

Ingredients

Filling

• 6 medium apples (pink lady, fuji or golden delicious are best)
• 1 cup 100% apple juice
• 1 tsp vanilla extract or paste
• ¼ tsp ground cinnamon
• ½ orange, zested

Crumble topping

• 1½ cups rolled quinoa or oats
• 50 g coconut, desiccated or flaked
• ½ tsp cinnamon, ground
• 1 tsp vanilla extract or paste
• 3 tbsp organic maple syrupor honey
• 3 tbsp macadamia nut oil, cold pressed coconut oil or butter
• 50 g walnuts or macadamia nuts

Instructions

Wash the apples and cut into wedges with the skin on, discard core. Place apples in a large heavy based pot, combine with the apple juice, vanilla, cinnamon and orange zest and cook over a medium–low heat for about 20–30 minutes, stirring occasionally until the apples have completely softened. Set aside.

Preheat oven to 160°C. To make the crumble, combine rolled quinoa or oats with coconut, cinnamon, vanilla, maple syrup, oil and nuts in a food processor. Process for a few seconds until mixture is combined and crumbly. Taste and adjust flavours with spices if necessary.

Spoon apple mixture into a pie or baking dish, scatter the crumble over the top. Bake for 30 minutes or until the crumble is lightly golden. Remove from the oven and serve alone or with custard, yoghurt or coconut cream.

Note

• I like to cover the pot of apples for the first 10 minutes of cooking; this 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 to help some of the excess moisture evaporate.

Recipe from The Healthy Chef by Teresa Cuttter. Photography by Paul Cutter.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.