Apple & Blackcurrant Crumble with Coconut Cream
300g field fare frozen Bramley apple slices (defrosted)
100g field fare frozen blackcurrants (defrosted)
20g of soft brown sugar
1/4 tsp vanilla extract
60ml of water
For the crumble
100g ground almonds
40g soft brown sugar
40g coconut oil
1/4 tsp ginger
1/4 tsp of cinnamon
pinch of sea salt
Preheat the oven to 180°c.
Begin by making the filling by adding all of the ingredients to a pan.
Heat on a medium flame and using a spoon, stir the filling every so often until the sauce thickens and the fruit begins to become soft.
While the filling is cooking, make the crumble. Add all of the dry ingredients to a mixing bowl and stir together.
Melt the coconut oil briefly (I popped it in the microwave for 30 seconds) and then add to the mixing bowl. Stir together until the crumble is coated with the coconut oil.
Using a pie dish, spoon the filling into a thick layer on the bottom.
Next, gently spoon the crumble mix over the top of the filling until it’s completely covered. You can be quite generous with the crumble mix, however this recipe makes enough mix for two crumbles. Put the remaining crumble mix into a zip lock bag and pop in the freezer to use for next time.
Bake in the preheated oven for 12 minutes, or until golden brown and bubbling.
Serve with the whipped coconut cream, custard, ice-cream or simply on it’s own
Many thanks to www.jennifermakes.com for this recipe