Sweet, tart and nutty, this apple orange coconut crumble is totally delicious and so easy to make. Just add a dollop of cream and all will be good in the world.
apple orange coconut crumble
- 500g Granny Smith apples peeled and sliced
- 500g Pink lady apples peeled and sliced
- 2 oranges
- 1 cup of rolled oats
- 1 cup of shredded coconut
- 50g butter melted
- ¼ cup raw sugar
- 1 pinch of salt
- Thick cream or natural yogurt
apple orange coconut crumble method
Pre heat oven to 170°C
In a medium sized heavy bottomed steel or enamel pan with a lid add the sliced apple, the juice of 2 oranges and very thin peel of 1 orange. Put the lid on and cook on a low heat for 15-20 minutes until the apple is tender but still holding its shape. Transfer to a oven safe dish.
In a large bowl mix the oats, salt, coconut, sugar and melted butter until well combined. Scatter over the apple and orange mixture. Scatter the crumble mixture to the top of stewed apple and bake for about 15 to 20 minutes until golden brown. Serve warm with thick cream.
Serves 6. Preparation time 15 minutes. Cooking time 20 minutes.
Tip: This combination of apples is normally sweet enough without adding sugar. If your watching your cane sugar intake, try using coconut sugar in the crumble instead. It’s lower GI.
Did you know: The ‘Granny Smith’ is a tip-bearing apple cultivar, which originated in Australia in 1868. It is named after Maria Ann Smith, who propagated the cultivar from a chance seedling. Also, ‘Cripps Pink’ is a cultivar of apple, from which apples meeting quality standards can be sold under the trade mark name Pink Lady. ‘Cripps Pink’ was originally bred by John Cripps at the (then named) Western AustraliaDepartment of Agriculture by crossing the Australian apple ‘Lady Williams’ with a ‘Golden Delicious’ to combine the firm long-storing property of ‘Lady Williams’ with the sweetness and lack of storage scald of ‘Golden Delicious’. source: wiki