Apples – we used granny smith – about 6 – 8 sliced.
Mix apples etc together and place in baking tray. We cooked this recipe all together (without pre-cooking the apples) but the apple mixture was a little on the dry side, so you could cook this first or just ensure you have enough juice or water in the mixture so it cooks properly without being too dry or too wet. I’ll leave this bit up to you.
Crumble: Make enough to cover your quantity of apples
1 part almond meal
1 part slivered or flaked almonds
2 parts shredded coconut
butter – about 2 or 3 tablespoons worth, or as needed. Use it cold from the fridge and grate it into the crumble, lightly mix through with spoon or your fingers.
Maple syrup – about 1 or 2 tablespoons worth.
Mix all ingredients lightly together and spoon over apples.
Bake at 180ºC until topping is browned and apples are cooked through. (If you are using precooked apples, you will only need about 15 mins, if you are using uncooked apples, you will probably need to cover with baking paper so crumble does not burn/over brown while apples are cooking)
After making this a couple of times with uncooked apples, I think I prefer precooking the apples to ensure correct consistency of the apple mixture and to streamline the “crumble” cooking time.