Apple and Raspberry Crumble

INGREDIENTS

FILLING

5 cups fresh apples, diced

1 Tbsp lemon juice

2 cups water

1 tsp ground cinnamon

250g frozen or fresh raspberries

2 tsp cornstarch

1 Tbsp coconut sugar

TOPPING

½ cup FreshLife Ground Almonds

⅓ cup FreshLife Coconut Flour

½ cup gluten free rolled oats (or substitute with more ground almonds, walnuts and sunflower seeds) 

⅔ cup chopped FreshLife Californian Walnut Pieces

¼ cup FreshLife Sunflower Seeds

¼ cup coconut or brown sugar

⅓ heaped cup hardened coconut oil 

½ tsp ground cinnamon

METHOD

• Preheat the oven to 175°C.

• Wash, peel and cube the apples. Place the apples in a large saucepan and drizzle over the lemon juice and let it sit for a few minutes.

• Add the water and heat the apples and water on a low heat until the apples have softened slightly. Drain off the water from the apples and place in a large bowl.

• Add fresh or frozen raspberries to the bowl, cinnamon, cornstarch and coconut sugar. Mix and combine.

• Add the raspberry and apple mixture to a large oven proof dish or four smaller dishes if preferred. 

• To make the crumble add all dry ingredients into a bowl and combine. With clean hands, rub in the hardened coconut oil to form the crumble.

• Crumble the topping over the top of the apple and raspberry mixture and place in oven for 25 minutes or until golden.

• Serve with yoghurt and extra fruit if desired.