Let’s kick off the holiday season with a delicious and super easy apple crumble. I make this with spelt flour, which is not gluten free, but a great substitute for wheat. Apples and cinnamon are the perfect wintery combination to make you feel all warm inside. Plus, once you put this gorgeous crumble into the oven, your home will smell Christmassy delicious!
In my nutrition coaching sessions, I talk about the difference between gluten intolerance and wheat allergy. Although it often seems like everyone these days is gluten intolerant, Celiac disease is much rarer than you would think. However, most people are allergic to wheat because we are completely overexposed to it. We eat wheat for breakfast as a toast, for lunch as a sandwich, and for dinner as pasta. In between we may have a muffin or cookie. All wheat. Like with anything, nothing is good for us in these huge quantities. Wheat allergy symptoms are very unspecific: stomach cramps, nausea, gas, diarrhea, bloating, headaches, and lethargy after a meal. Most people never think that wheat could make them feel this way, and yet once they cut out wheat, there is a huge difference. Wheat allergy doesn’t mean you can’t ever eat wheat again. However, leaving it for special occasions and eating out is often the best option. I myself safe my wheat consumption to when I am in restaurants, and at home we have wheat free (and often gluten free) meals. Just give it a try for a week and see if you feel any different. It may just change your life :-)
Preparation time: 15 minutes
Baking time: 30 minutes
Makes 4 servings
For the apple layer:
- 3 apples (I like juicy ones like Fuji apples)
- 2 Tbsp freshly squeezed lemon juice
- 2 Tbsp brown rice syrup (or other liquid sweetener of your choice)
- 1 Tbsp cinnamon
- pinch of sea salt
For the crumble layer:
- 1 ½ cups spelt flour
- ¼ cup ground flaxseeds
- ¼ cup coconut oil
- ¼ cup brown rice syrup (or other liquid sweetener of your choice)
- 1 tsp vanilla
- ½ tsp baking powder
- ½ tsp cinnamon
For the topping:
- 1 Tbsp coconut sugar (or brown sugar)
Pre-heat oven to 160ºC and get a small baking dish ready (18x27cm/11”x7”).
Peel the apples, chop them very finely, and place in a bowl.
Add the lemon juice, brown rice syrup, cinnamon, and sea salt, and mix well.
Spread the apple mix in the baking dish.
Next, place all the crumble ingredients in a food processor and process on medium speed for 15 - 30 seconds until you have a crumbly texture. If it is too dry, add just a little bit more coconut oil. You want it to be crumbly, but stick together when you pinch it with your fingers.
Spread the crumble mix on top of the apples, and sprinkle with coconut sugar.
Place in oven for 30 minutes, until top is golden brown and apples are soft.
Cool for at least 10 minutes, then enjoy warm or cool. Serve with cashew cream on the side if you like!