Apple nut-crumble

This crumble recipe is a good one to have up your sleeve for food intolerance as it is both sugar and gluten/grain-free, but not nut free, but you could substitute the nuts for seed and seed flours (like sesame, and pumpkin seeds). Butter is very low in lactose - just has traces of it - so it may suit the lactose sensitive too (but is not completely lactose free). Plus - it is just damn delicious - especially served with some yoghurt or cream.

This recipe is based on a recipe called Spiced Fruit Crumble in the cookbook Life Changing Food by Jo Whittton from Quirky Cooking, and Fouad Kassab.

Ingredients

6-8 Apples
1 tsp cinnamon
150g almond meal
50g slivered almonds
50g macadamia or hazelnuts (roughly chopped)
50g shredded or desiccated coconut
1 Tbsp honey (optional)
150g butter
½ tsp sea salt
Yoghurt or cream to serve (optional)

Equipment

Large pot
Peeler
Baking dish

Method

Preheat the oven to 150°C Fan forced or 170°C regular oven.
Peel and core apples. Cut into eighths.
Pop them in a pot with 2-3 tablespoons of water.
Turn the pot to high and once apples are steaming, return the heat to low-medium to cook through for 20 minutes.
Allow the apple to cool a little.
Add the cinnamon and stir gently through.
Meanwhile, mix the almond meal, slivered almonds, nuts and coconut together. Add the butter, cut into cubes, and rub in the butter with your fingertips until well combined and crumbly. Add in the honey and mix gently.
Put the cooked apple in a baking dish, and sprinkle the crumble mixture over it.
Bake in the oven for 30 minutes or until golden brown on top
Serve with thick yoghurt or cream (optional)

Enjoy!

Photos of the process: