• Nikki Wagner

Quick Apple Crumble


I used homemade grain-free muesli (recipe in a previous post) for this one. I'm in the habit of keeping muesli in the fridge for a quick breakfast with yogurt or almond milk and berries; but, tonight I mixed it with melted coconut oil, cinnamon and a dash of maple syrup to make the "crumble"topping.

In Autumn we preserved apples by stewing them with mixed spices, then bottled the mixture using a hot water bath.

To assemble the crumble, just put preserved apples in an oiled baking dish and top with omuesli mixture. Bake at 170-180C for 20 minutes or until golden brown. Serve with either whipped coconut cream or cow's milk cream.

Enjoy - N x


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