Mini Apple Crumble

Gluten, Dairy, Egg, Nut and Refined Sugar Free

My take on the classic apple crumble.

INGREDIENTS:

BASE AND CRUMBLE:

• 1¼ cups (170g) gluten free flour*
• ½ cup (60g) coconut flour
• 1 tablespoon coconut sugar
• 1 teaspoon vanilla
• 50g coconut oil
• extra coconut sugar for sprinkling
  
  APPLE FILING:
  
  
• 3 x large apples (peeled and diced)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 4 tablespoons coconut sugar
• 2 teaspoons gelatin (mixed with 1 tablespoon water)
  
  

METHOD:

BASE AND CRUMBLE:

1. Preheat oven at 180°C (170°C fan forced).
2. Process all base ingredients in a blender until it combines.
3. Put a quarter of the mixture aside for the crumble.
4. Divide and press remaining mixture equally into a silicon muffin tray.
5. Set aside while preparing apple filing.
   
   
   APPLE FILING:
   
   
6. In a saucepan on low-medium heat, mix all apple ingredients together until gelatin has dissolved. This should only take a few minutes.
7. Spoon evenly into muffin tray.
   
   
   BRING IT ALL TOGETHER:
   
   
8. Add the remaining base/crumble mixture onto the apple.
9. Sprinkle with some coconut sugar.
10. Bake for 20 minutes until golden.
11. Allow to completely cool before removing from tray. The tray can be placed in the fridge once it starts to cool, this will make it easier to remove.
12. Eat on its own or serve with coconut cream or ice-cream.
    
    
    
    

NOTES:

* If could use a gluten flour, sunflower seed meal or any kind of nut flour here (if you can tolerate), in a ratio of 1:1.