I have always had a bit of a love-hate relationships with apples. In fact, the only time I was ever grounded growing up was because my mum found about 20 apples in my school bag that had accumulated over a month of school lunches. The reason being, raw apples have always given me a belly ache. Oddly, when I was pregnant a cold crisp apple was one of the things I craved and ate daily.
Not only are apples affordable and versatile, they are a great source of dietary fibre and water. At almost 90% water an apple is fantastic for children and adults that struggle to drink enough each day. Apples also contain small amounts of vitamins A, C and folate, potassium and both omega 3 and 6 essential fatty acids.
Even though I can struggle with raw apple, my digestive system is perfectly happy to eat cooked apple, most weeks we stew some up to eat with porridge or greek yoghurt. A weekly favourite of ours is apple crumble, here is my delicious, hearty and nutritious recipe that is free of refined sugar and gluten free.
6-8 apples chopped with skins left on
1 cup filtered water
1 cup raw gluten free oats
1/2 cup mixed nuts (almonds, brazil, cashew)
1/2 cup mixed seeds (sunflower, pumpkin, linseed, sesame)
1/2 cup desiccated coconut
4 Tbsp unrefined coconut oil melted
4 Tbsp raw honey
1 tsp ground cinnamon
Simmer apples in water until tender, drain liquid and pour into a casserole dish removing the cloves. Whiz up all the dry topping ingredients first in a food processor then add in the melted coconut oil and honey so it disperses evenly. Or you can just mix it all up in a bowl by hand for a rustic crumble. Sprinkle evenly over the apple and bake at a preheated oven of 180˚C for 30 minutes or until golden brown. Serve with fresh runny or whipped cream or greek yoghurt, and an extra sprinkling of cinnamon.
If you are lucky enough to have leftovers it is equally enjoyable cold for breakfast with greek yoghurt and fresh berries.