While my husband adores apples, I’m not much of a fan. I know, (gasp!) but it’s true.
I have noticed however, that I enjoy them much more, when they’re peeled. I thought that that was a bad thing, since most of the nutritional value of apples are found in its’ skin, until I realised that apples are usually coated with wax. Now, although there are mixed reviews about whether food-grade wax is actually safe or toxic, logic just tells me that a thick film of wax on a fruit doesn’t really bode well for ones health. So until we’re able to source organic apples locally, I’ll just be sitting in my corner, peeling them.
It’s fortunate then, that fruity crumbles usually require firmer fruits to be peeled. I’ve been wanting to create a really good, leaner crumble for ages, and I think I’ve finally done it! Oh, the things we do for love!
This humble apple crumble:
is deliciously vegan,
has a golden, crisp crumble, which has a biscuit-like texture when just baked,
is packed with cinnamon flavour and maple notes,
is much lower in fat than traditional recipes,
is refined sugar free,
uses less sugar than traditional recipes, and is
free from refined flours.
It’s the perfect way to use up any leftover apples you may have on your counter. I hope you give this recipe a try and let us know what you think! What are your favourite fruit-based dishes to make?