Fall is the time when apples are at their best and a great part of your harvest. Apples are also an important custom during Rosh Hashanah as they are sweet and symbolize The Garden of Eden and The Tree of Knowledge. Tappuach (apple) in Hebrew is the same letters as patuach which means open, we want to open the gates during the high holidays. Also if you cut an apple in half you can see a Star of David!
Here is a great Apple Crumble recipe by thehealthychef.com that is perfect for these days that the evenings begin to get cooler, it warms the house and smells incredible.
For more information click here!
6 medium sized apples - approx 1 kg (2 1/4 LB) (I love to use pink lady, fugi apple or golden delicious)
1 cup (250 ml / 9 fl oz) 100 % apple juice
1 teaspoon vanilla extract, paste or 1 vanilla bean
1/4 teaspoon ground cinnamon
zest from 1/2 orange
1 1/2 cups rolled quinoa (120 g / 5 oz) – or your choice of (see notes )
50 g organic desiccated or flaked coconut (1/2 cup / 1 1/2 oz)
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract, paste
3 tablespoons organic maple syrup
3 tablespoons macadamia nut oil or cold pressed coconut oil
50 g (1/2 cup / 1 1/2 oz) walnuts or macadamia nuts (optional)
Wash the apples.
Cut into wedges with the skin left on – make sure to remove the centre core.
Place the apples into a large heavy based pot.
Combine with the apple juice, vanilla, cinnamon and orange zest.
Cook over a medium – low heat for about 20 – 30 minutes – stirring occasionally until the apples have completely softened and collapsed. I like to cover the pot for the first 10 minutes of cooking, which allows for more liquid to be released from the apples and helps to keep them moist. Remove the lid for the last 10 minutes of cooking, if necessary which helps some of the excess moisture evaporate. You apples are now ready – taste them and adjust if necessary.
To make the crumble combine rolled quinoa or your alternatives as well as coconut, cinnamon, vanilla, maple syrup, oil and walnuts into a food processor or dry jug in the Vitamix.
Process for a few seconds or until mixture is combined and lovely and crumbly. Taste and adjust if necessary.
Preheat your oven to 160 C / 315 F.
Pile your apple mixture into a suitable sized pie or baking dish.
Scatter the crumble over the top.
Bake for 30 minutes or until the crumble is golden and delicious looking.
Remove from the oven and serve alone or with your choice of custard, yoghurt or coconut cream.
Use rolled quinoa or almond meal if gluten free in place of the oats.
For oats use – 150 g / 5 oz/ 1 1/2 cups)
For almond meal (GF – 150g / 5 oz/ 1 1/2 cups)
Add a handful of raspberries or blueberries to the apple before filling.
When in season – swap some of the apples with 2 – 3 fresh raw peaches cut into wedges.
Fold through the pulp of 2 -3 passionfruit before baking.
NUTRITIONAL INFO PER SERVE:
Protein: 2.8 g
Total fat: 10.8 g
Saturated: 4.4 g
Carbs: 24 g
Sugars: 24 g
Fibre: 3.4 g