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As winter creeps up on us a warm apple crumble is exactly what you need on those chilly nights. This clean dessert will satisfy your sweet cravings whilst being a source of fibre promoting a healthy digestion.
Ingredients: Serves 8
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 syrup or honey
- 3 tbsp macadamia nut oil, cold pressed coconut oil or butter
- 50 g walnuts or macadamia nuts
Method
- 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 fan-forced.
- 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.
Notes & Inspiration
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 By Teresa Cutter
Teresa Cutter is doing a cooking demonstration at our GoodnessMe Wholefood Night Markets at the Grounds Of Alexandria on the 19th of June.
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Find out more about Teresa here