Healthy Desserts | How to Make | Apple Crumble

For this particular dessert I was lucky enough to work along side food stylist and awesome food and health blogger Talida, of Hazel and Cacao and her photographer husband, for a local publication. I talked about my health journey and what inspired me to make a complete lifestyle change for my family and I, along with sharing a couple of my favourite plant based desserts.

The other which I will share at a later date, but if you can't wait, view it on the Hazel and Cacao website here.

 

So who doesn't love to curl up on the lounge with a bit of warm apple crumble and ice-cream?

(dairy-free of course hahaha)

 

Actually, for a couple of days after this shoot I actually ate apple crumble for breakfast with zero guilt.

I paired it with my favourite almond yoghurt by The Wise Bunny and it was DELICIOUS!!

 

Besides it being super tasty, it puts a healthy spin on a classic, without loosing any flavour. And if I'm being honest, I actually think it's a major improvement in the taste department!!

 

So let me tell you how to make it!!

 

 

Ingredients

8 apples, peeled and sliced (I prefer to use green apples, but it's totally up to you)

100g coconut butter

1 cup almond meal

1 cup shredded coconut 

1/2 cup pumpkin seeds

1/2 teaspoon liquid stevia

200g berries

 

How to Make

Pre-heat the oven to 180 degrees

Place the apple in a saucepan along with 1 tablespoon of water, over medium heat and cook until softened 

Layer the softened apple slices and berries along the base of a small baking dish

Using your fingertips, mix together the almond meal, butter, coconut, pumpkin seeds and stevia in a bowl, until the mixture forms a breadcrumb like consistency and then spread the crumble over the top of the apples and berries

Bake for 20-30 minutes, until the crumble topping is golden brown

 

Serve with ice-cream, coconut yoghurt or my favourite whipped coconut cream.

 

Keep reading to find out how I made this one!!

 

 

Whipped coconut cream ingredients

400ml coconut cream (keep in fridge overnight to seperate cream from liquid- liquid can be used in smoothies or any recipe that requires coconut water)

1 tablespoon maple syrup

1 teaspoon vanilla extract

 

Place all the ingredients into a mixing bowl and using a hand-held blender whisk on high speed until thick and creamy.

Serve a dollop with any breakfast or dessert.

 

This dessert is so simple and my family absolutely loves it!!

 

 Photo Cred: Maddy Voinea

 

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©Bec Peterson 2018 | Australian Natural Light Photographer | Newcastle Based Portrait Photographer | +61408461414

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