Our journey through Niomi Smart's amazing new book 'Eat Smart' continues. Today it's an Apply & Apricot Crumble recipe.
Niomi's Fig Salad - bit.ly/2crDNrr
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RECIPE (Serves 4-5)INGREDIENTS:
4 BRAMLEY APPLES
5 TBSP COCONUT SUGAR
1 TSP GROUND CINNAMON
A PINCH OF GROUND NUTMEG
A PINCH OF GROUND CLOVES
½ TSP GROUND GINGER
90G UNSULPHURED DRIED APRICOTS, QUARTERED
200G UNSALTED RAW ALMONDS
125G ROLLED OATS
A PINCH OF PINK HIMALAYAN SALT OR SEA SALT
75ML COCONUT OIL 1. PREHEAT THE OVEN TO 180°C / 350℉ / GAS 4
2. PEEL AND CORE THE APPLES AND CHOP INTO ROUGH 2CM CHUNKS. PLACE IN A MEDIUM SAUCEPAN OVER A MEDIUM-LOW HEAT AND ADD ENOUGH WATER TO JUST COVER THE BASE OF THE PAN. COVER THE PAN WITH A LID.
3. SIMMER FOR 7 MINUTES OVER A MEDIUM HEAT UNTIL SOFTENED AND STARTING TO BREAK DOWN STIRRING OCCASIONALLY, THEN REMOVE FROM THE HEAT.
4. STIR IN 2 TABLESPOONS OF THE SUGARM THE SPICES AND APRICOTS AND KEEP TO ONE SIDE WHILE YOU MAKE THE CRUMBLE.
5. IN A SMALL SAUCEPAN MAKE A CARAMEL BY HEATING THE REMAINING COCONUT SUGAR WITH 60ML (1/4 CUP) WATER OVER A MEDIUM HEAT. KEEP STIRRING AND REMOVE FROM THE HEAT WHEN A STICKM CARAMEL CONSISTENCY HAS FORMED.
6. WHIZZ 50G (1/2 CUP) OF THE ALMONDS IN A FOOD PROCESSOR UNTIL FINE. THEN ADD THE REMAINING ALMONDS AND 50G (1/2 CUP) OF THE OATS AND WHIZZ UNTIL A CRUMBLY CONSISTENCY HAS FROMED. TIP INTO A LARGE BOWL AND COMBINE WITH THE REMAINING WHOLE OATS, CARAMEL AND A PINCH OF SALT.
7. MELT THE COCONUT OIL IN A SMALL SAUCEPAN OVER A LOW HEAT, ADD TO THE BOWL AND STIR TO COMBINE.
8. POUR THE STEWED APPLE INTO A 20CM SQUARE OVENPROOF BAKING DISH, ADD THE CRUMBLE ON TOP AND BAKE IN THE HOT OVEN FOR 30 MINUTES.
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