Serves 8 • 280 calories per serving
Here’s a sugar-free version of the British favourite that gives as much pleasure as a traditional crumble. We’ve added spices to bring out the sweetness of the apples, whilst the raspberries add a welcome tart note and bright pink colour.
10 eating apples, peeled, cored and sliced
300g fresh raspberries
1 cinnamon stick
1 star anise
1 tbsp runny honey
For the crumble
200g porridge oats
100g ground almonds
50g gluten- and wheat-free flour
1 tbsp rapeseed oil
3 tbsp runny honey
A pinch of ground cinnamon
1. Preheat your oven to 200°C/180°C/gas 6.
2. Put the sliced apples, half of the raspberries, the cinnamon stick, star anise, honey and 80ml water in a saucepan. Set on a medium heat and bring to a simmer. Simmer gently for 10 minutes, adding more water if necessary. Remove the cinnamon stick and star anise, and pour the fruit into an ovenproof dish about 20cm square. Scatter the rest of the raspberries over the top.
3. To make the crumble, combine all the ingredients in a large mixing bowl and mix together thoroughly, using your fingers.
4. Cover the fruit evenly with the crumble. Bake in the heated oven for 20–25 minutes until the crumble topping is golden brown and crisp.
Rich in Vitamin E • Fibre
Recipe and images taken from The Detox Kitchen Bible by Lily Simpson and Rob Hobson, published by Bloomsbury, $49.99.
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