serves
4
prep
20 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 3 large green apples, cored, peeled and chopped
- ½ lemon, juiced
- 30 g butter
- 150 g fresh blueberries
- 40 g (¼ cup) coconut sugar (see Note)
Crumble
- 60 g (⅓ cup) coconut sugar (see Note)
- 75 g (½ cup) plain flour
- 1 pinch ground cinnamon
- 60 g butter, chopped
- 30 g (⅓ cup) traditional rolled oats
- 60 g (½ cup) walnut pieces, chopped
- coconut or Greek yoghurt, to serve
Instructions
Preheat the oven to 180°C.
Grease a 2 litre shallow pie dish or similar ovenproof dish.
Toss chopped apples in lemon juice. Melt butter in a medium saucepan over medium heat. Add apples and stir until slightly softened, about 3–4 minutes. Stir in blueberries and coconut sugar and cook, stirring, for 2 minutes, then remove from the heat. Cover saucepan and allow to stand while making the crumble.
To make the crumble, place the coconut sugar, flour, and cinnamon in a food processor. Add butter, and pulse until mixture resembles course breadcrumbs. Or you can rub butter through flour mixture using fingertips.
Transfer to a mixing bowl and stir in oats and walnuts, mix well.
Spoon apple and blueberries into pie dish. Sprinkle crumble mix evenly over filling. Bake in for 40 minutes or until golden. Serve warm with yoghurt.
Note
• Coconut sugar can be substituted with soft brown sugar.
This recipe is from Don't Call Me Brunch, our better-than-cafe weekend breakfast racket. Bunker in with us.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
