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Quick Apple Crumble

August 16, 2016

 

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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