Recipe courtesy of Neat Nutrition.
We’ve combined our favourite festive biscuits with a classic crumble recipe to create the ultimate Christmas dessert – gingerbread apple crumbles. This dessert might be healthy and packed full of protein, but don’t be fooled – they certainly taste indulgent! Serve them up with a healthy ice cream alternative for your friends and family.
Ingredients (Serves 3-4 individual crumbles)
For the apple-berry filling:
- 400g of apples (pink lady and braeburn)
- generous sprinkle of raisins
- 1 tablespoon of maple syrup
- 1 teaspoon of cinnamon
- 1 teaspoon of coconut oil
For the oat-almond crumble-topping:
- 80g of almonds or ground almonds
- 30g vegan vanilla
- 90g of oats (use gluten-free if necessary)
- pecans / chopped nuts
- 3 tablespoons of coconut oil
- 90ml maple syrup
- a pinch of sea salt
- 1.5 teaspoons of cinnamon
- ½ teaspoon of nutmeg
- 3.4 teaspoon of ground ginger
- pinch all-spice
Place the almonds into a food processor and blend until a nice flour forms. Pour the flour into a bowl and add the oats and a pinch of salt.
In a small pot, heat the coconut oil. Once it's completely melted, add the maple syrup and all the spices and stir well. Pour the sweet coconut oil mix over the oats and almonds and mix well with a spoon so you get a sticky and crumbly oat topping.
Peel the apples, remove their stones and slice them. Place the apples and frozen berries into a large skillet and add the maple syrup and cinnamon. Heat everything over medium heat until it starts to bubble slightly. Reduce the heat to low and let it simmer for about 8 - 10 minutes.
Pre-heat the oven to 180°C (356°F) and grease a baking dish with coconut oil.
Pour the fruit into the baking dish and cover it with the oat-almond mix, using your hands to spread it evenly.
Bake the crumble for about 25 minutes until the oats are starting to get a bit brown on top. Remove from the oven and serve immediately while still hot.