My take on the classic uses festive mulled spices that will have you singing Hark the Herald Angels round the kitchen, as well as a few healthy twists and tweaks.
To ‘healthify’ the more traditional calorie dense crumble, I’ve swapped regular sugar and butter for coconut oil and coconut sugar. Coconut sugar has a dark rich quality like demerara for depth of flavour and sweetness, whilst coconut oil, although a saturated fat has Medium Chain Triglycerides (MCTs), which are immediately transported to the liver for energy instead of stored.
Zero compromise on flavour, and oh so Christmassy, the perfect recipe for advent or even the special day.
Preheat the oven to 180°C.
Wash peel, core and chop the apple into bitesize pieces.
Add the apple to a saucepan with the water, 1 tbsp coconut sugar, spices and the raspberries. Cover and simmer on a low heat for about 10 minutes, until the apple is soft and starting to break down.
To make the crumble, mix the oats, melted coconut oil and maple syrup.
Remove the star anise from the crumble mix, as well as the cloves and cardamom.
Add the spice infused stewed apple to a large oven proof bowl and top with the crumble mixture.
Bake in the oven for approximately 15 minutes until golden brown.
Serve with optional Greek yoghurt or coconut yoghurt.