Meat Free Monday - Healthy Apple, Raspberry & Coconut Crumble


Apple crumble screams childhood memories to me. As a child growing up it was always my favourite dessert and still is to this day. So it could only seem right to kick off October with my favourite crumble recipe. Perfect for them chilly up coming winter nights.

Usually crumble is packed with butter, refined flours and sugars and only eaten as a little indulgence however this crumble is that simple and nourishing enough it can be secretly be eaten for breakfast! The topping has always been my favourite part of crumble, so I wanted to get it just right! I used oats, ground almonds and to fill my current coconut love desiccated coconut combined with maple and cinnamon (which just smells like Christmas!) The fruit layer is lightly spiced to stew the apples softly while the juicy raspberries add extra sweetness and their juices ooze through creating a beautiful pink colour. The whole combination of caramel maple, spiced cinnamon, and mixes of fruit all come together to create the perfect dish... My favourite part being the perfect crispy layer you get on top of you oats when it's cooked. And the amazing scents such as vanilla and spice that fill your home brings such a warm and cosy feel.

This crumble is actually so delicious and wholesome while being incredibly easy and quick to make with vary little and simple ingredients. It also tastes far from 'healthy' but believe me it's so good for you. By filling it with such simple, nutritious ingredients such as the oats, almonds, apples, berries, coconut oil and cinnamon it's full of lots of nutritional benefits. It's also gluten free, dairy free, refined sugar free, vegan etc. Meaning you can enjoy one of your favourite desserts with plenty of benefits!

So while you can enjoy this cheeky crumble at any time of the day you'll still be packing in plenty of goodness into your body. It gives you a burst of energy while making you all happy inside. Topp it with greek or coconut yogurt, blend frozen bananas with little liquid to make 'nicecream' (trust me it's the perfect combination), pour over some almond milk for a breakfast twist or go all out and add a big dollop of vanilla ice cream! Pure bliss! Either way it's so yummy and easy to make, so, I hope you enjoy it as much as I do.

For the crumble 

- 1 cup oats (gluten free if needed)
- 1/2 cup ground almonds 
- 1/2 cup desiccated coconut  
- 3 tbsp coconut oil 
- 1/3 cup maple syrup/agave nectar 
- 3 tsp cinnamon 
- 1 tsp ginger
- 1/2 tsp vanilla extract (optional)

For the filling 

- 5 medium apples (pink ladies are my fave) 
- 200g fresh raspberries 
- Handful of  fresh blueberries 
- 1 tbsp maple syrup/agave nectar 
- 1 tsp cinnamon

Start by making your crumble by adding your oats, ground almonds and desiccated coconut in a large mixing bowl. Then in a large saucepan place your coconut oil, maple syrup, cinnamon, ginger and vanilla (if using) and gently heat until melted and combined together fully. Pour this over your oats, nuts and coconut and mix together until all the dry ingredients are coated. Pop this one side and move onto your filling. 

For your filling core and chop your apples into bite sized pieces. Place them in a large sauce pan, along with with your berries, cover them with enough boiling water to cover the bottom of the pan along with the maple syrup and cinnamon. Put the lid on the pan and allow this to simmer for around 10 minutes until the fruit has softened. Pre-heat your oven to 180c. 

When your fruit is cooked pour it into a large baking dish and place your oaty layer over the top making sure it's all nicely covered. Bake in the oven for 25-30 minutes until the top has browned. Serve, dig in and enjoy! 

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