Apple crumble with coconut salted caramel

Between egg allergies and gluten allergies in my house, baking can be a royal pain in the butt! However I discovered these two recipes as a solution to some good christmas comfort food whilst at home in Ireland. They were so tasty they even passed the grandparents test. As far as desserts go, the apple crumble is a pretty healthy one - filled with apples, spices, coconut oil, and almonds, and it is free from refined sugars. 

 

APPLE CRUMBLE INGREDIENTS: 

Filling Ingredients:

  • 6 cups finely chopped apples
  • 1 tbsp coconut oil or ghee or butter
  • 2 tsp cinnamon
  • ½ tsp allspice
  • ⅛ tsp nutmeg
  • ⅛ tsp cloves
  • ½ cup maple syrup (or liquid sweetener of your choice)
  • 1½ tbsp lemon juice
  • Optional: a handful of raisins or dried cranberries

Topping Ingredients:

  • 1 cup almond flour (ground almonds)
  • ½ cup slivered almonds
  • ¼ cup maple syrup (or liquid sweetener of your choice)
  • 1 tbsp coconut oil or ghee or butter
  • 1 tsp cinnamon
  • optional: an additional 2 tbsp slivered almonds for topping

HOW TO:

  • Preheat oven to 175C. Oil a pie dish (or any similar size pan) and set aside.
  • Mix all filling ingredients in a mixing bowl. Transfer to the pie dish and spread evenly.
  • Mix all topping ingredients (except slivered almonds reserved for garnish, if using) in a separate small mixing bowl until coarse crumbs form.
  • Sprinkle this mixture over the apples in the pie dish. Garnish with slivered almonds if desired. 
  • Bake in a preheated oven for approx 30 minutes, until the crumble turns golden brown.

COCONUT SALTED CARAMEL

COCONUT SALTED CARAMEL INGREDIENTS:

  • 3/4 cup coconut sugar
  • 1/4 cup coconut oil 
  • 1 cup coconut yoghurt (or coconut cream)
  • 1 tsp sea salt

HOW TO:

  • stir the coconut yoghurt, coconut oil and coconut sugar in a pan on a medium heat until all the ingredients are combined.
  • simmer for 5 mins or until the sauce is thick and coats the back of your spoon
  • mix through the salt and serve