With the temperature finally dropping we are really getting in the mood for more comfort food, like this cozy Apple Blueberry Maple Cashew Crumble. This healthy version is made with maple syrup instead of sugar and there’s no butter involved. I have used cashew nuts instead that I blend to a paste, it gives the crumble a nice nutty creamy flavour. The result is so, so good that I don’t think I’ll ever do it any other way.
And since it’s pretty healthy you can even have this for breakfast with a dollop of Greek Yoghurt.
I’ve used frozen blueberries for this recipe because they hold their shape better.
If you can, it is best to soak the nuts for an hour or two, but if you don’t have time to do that, just add two tablespoons of water to the nuts before blending them, this will help them on their way.
- 4 Large Apples
- 1 cup frozen blueberries
- 1 tbsp. flour
- 1 tsp. cinnamon
- 1 tbsp. Maple syrup, for the fruit
- 1 cup cashew nuts soaked
- 2 tbsp. soft (coconut) butter
- 2 1/2 cups oats
- A pinch of salt
- 2 tsp. vanilla
- 1/2 cup Maple Syrup, for the crumble
- Pre heat the oven to 160° C / 320° F
- Start by soaking the cashew nuts for about 1 to 2 hours.
- Put the oats and salt in a food processor and pulse until it’s flour.
- Remove to a bowl.
- Drain and blend the cashew nuts in a food processor with the coconut oil until it’s a paste. Add a little water if necessary.
- Add maple syrup and vanilla.
- Add the oats back to the food processor and pulse to just mixed to a crumble, set aside.
- Meanwhile peel the apples, remove the cores and chop them.
- Place in a backing dish that you have buttered lightly.
- Add the blueberries.
- Sprinkle over the flour, cinnamon and the one tablespoon maple syrup and toss to mix.
- Scatter the crumble over the fruit.
- Place the dish in the oven and bake for about 30-35 minutes or until golden brown on top.
- Remove from oven and let it rest for 5 to 10 minutes.
- Serve with (half ) whipped cream.