Author - Arena Walton
Serves 8, 40 minutes
8 large Granny Smith apples
Juice from ½ lemon
1 Tblsp Coconut sugar
1 tsp Vanilla paste
½ cup water
1 cup frozen Raspberries
1 heaped Tblsp Corn starch
1 ½ cups Premium bakers flour
1 cup Rolled oats
½ cup coconut sugar
Pinch sea salt
150 g unsalted butter (softened and diced), or 100g coconut oil
Pre-heat a fan forced oven to 180 degrees.
Removing the core, chop the apples into a small dice. I like to leave the skin on, it’s much easier and more nutritious, however you can peel if you wish. Place the chopped apple in a medium saucepan with the lemon juice, coconut sugar, vanilla and water. Bring to a simmer and cook on a low-medium heat for 5 minutes stirring regularly so the apple starts to cook evenly. You only want the apples to partially cook, just so they start to soften on the outside.
Take off the heat, stir through the frozen raspberries and corn starch. Pour into a baking dish.
To make the crumble topping place the rolled oats, flour, salt and coconut sugar in a medium bowl.
Mix well. Add the chilled diced butter (or coconut oil) and rub in using your fingers to form a crumbly consistency.
Sprinkle the crumble topping over the apple and raspberries, covering completely. Bake in the pre-heated oven for 20-25mins or until golden.
Serve with ice cream or yoghurt of your choice. Enjoy.