T'is the season of many things, but warming desserts is definitely one of them. When its blistery and cold outside there is nothing I like more to do, then get the oven on and bake. In this recipe, the beauty of this version of the ol' Apple Crumble, is that it takes two of my favourite wintry staple foods and combines them, earthy and vibrant, sweet and tart to make a grounding but tantalising dish to warm and comfort even the biggest skeptics of a traditional sweet bake. For a new take on an old crumble, why not try this healthier version of an Apple Crumble, using flax seed and buckwheat (free of Gluten), coconut oil, almonds and pumpkin seeds, with the hearty sweet potato and tart apples . It is truly a remarkable little dessert (or breakfast!) that might do 'pre or post' Christmas pud' time.
1 1/2 cups (210 g) buckwheat flakes
1 ½ cup roasted buckwheat ( boiled for 10 min in high flame)
1/2 cup (109 g) packed muscovado sugar
1/3 cup (67 g) granulated sugar for caramelising on top
1 cup Almonds roasted for 10 min in 200C and roughly chopped
½ cup pumpkin seeds
1 tablespoon ground cinnamon
2 tsp allspice
1 tsp ground cloves
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
½ Cup Coconut oil
3 pounds (about 6 large apples) Granny Smith apples (or other tart and firm apple), peeled, cored and diced into 1/4-inch thick cubes
1 big sweet potato diced and roasted in 180C for 35 min
½ cup ground flax seeds
1 teaspoon ground cinnamon
½ cup maple syrup ( brown rice syrup is also a brilliant substitute)
Juice of ½ lemon
Start with preparing the ingredients and the setup.
Preheat your oven to 180°C. Grease a 13 x 9-inch baking dish and set it aside.
Roast the almonds on a flat tray for 10 min in 180°C
Roast the diced sweet potato with a bit of olive oil.
Cook the buckwheat for 10 min rinse and set aside to drain.
Cover the ground flax with water in a small bowl. You need a thick slurry
First, prepare the crumble topping.
In a medium-sized pan, sautee the buckwheat flakes with coconut oil until light brown. Add the spices and the cooked buckwheat. Then add the almonds and pumpkin seeds and last the sugar. Do not melt the sugar. This is a very crumbly crumble so do not expect a cookie dough consistency. Once ready set aside.
Then make the filling.
In a large bowl, mash together the roasted sweet potatoes with the ground flax and the lemon juice.
Then sautee the apples with the cinnamon for a few minutes in coconut oil. As soon as the colour of the apple changes remove them from the fire and add them to the bowl with the sweet potato mix. Combine well.
Transfer the apple mixture to the prepared baking dish, and spread them into an even layer. Add the crumble topping and press gently on the crumble topping to ensure that it adheres to the filling.
Place the baking dish in the center of the preheated oven. Bake for 30 minutes, then sprinkle with granulated sugar and continue to bake until the sugar is caramelised and the apples are fork tender (about another 20 minutes).