I've had a craving for apple crumble all week. It was one of my absolute favourite desserts when I was a kid and I haven't had it in ages.
Tonight was the perfect night for it. We shared a chaotic early dinner with Bonnie, then later once we'd put her to bed, we enjoyed big bowls of dessert and relaxed. A lovely way to end the weekend.
I've given traditional apple crumble a healthy makeover. This one has no refined sugar. I used cashews, hazelnuts and oats to form the crumb. Dates and coconut oil bind it together. All the ingredients are thrown in the food processor so dessert comes together in no time.
We enjoyed ours with fresh cream but this could easily be kept dairy free by pairing it with your favourite dairy free ice cream. Enjoy! x
Cashew & hazelnut fruit crumble
2-3 cups cooked fruit (depending on your dish)
1/2 cup hazelnuts
1/2 cup cashews
1/2 cup of chopped dates
3/4 oats (can substitute with almond meal)
1/4 cup coconut oil - melted
1/8 cup dessicated coconut
1/2 tsp cinnamon
1/2 tsp nutmeg
Preheat oven to 160 degrees
Place your cooked fruit into your baking dish.
Place all remaining ingredients into a food processor. Pulse until the texture is a course crumb.
Cover your fruit with the crumb mixture and place in oven.
Bake for approx 30 minutes or until golden brown. Watch carefully. The nut crumb can burn quickly.
Serve warm or cold.
(Vegan, gluten free, refined sugar free)