Cinnamon and Apple Crumble
For the base:
4 granny smith apples, peeled
1 tbsp lemon juice
2 tsp Amisa Buckwheat Flour
1 tsp coconut sugar
1½ tsp cinnamon
¼ tsp nutmeg
Pinch of salt
Dairy-free yoghurt, for serving
For the topping:
80g Amisa Pure Porridge Oats
125g roasted and salted pecans, roughly chopped
45g coconut sugar
1 tsp cinnamon
¼ tsp salt
70g Amisa Buckwheat Flour
4 tbsp coconut oil, melted
- Preheat the oven to 180/160C fan.
To make the base:
- Core and slice the apples into thin wedges. Place in a 9×13-inch baking dish and coat with the lemon juice.
- In a small bowl, combine the buckwheat flour, coconut sugar, cinnamon, nutmeg, and salt. Sprinkle over the apples and toss to coat all of the pieces.
To make the crumble topping:
- Combine the oats, pecans, coconut sugar, cinnamon, salt, buckwheat flour and melted coconut oil in a food processor. Blend until the mixture clumps together slightly. If you’re using raw or unsalted pecans, add another pinch of salt to balance the flavours.
- Layer the crumble topping over the sliced apples and bake for 40 minutes, until the apples are soft when pierced with a knife and the topping has turned golden and crisp.
- Serve the crumble with a scoop of dairy-free yoghurt.