When you start to stock up your store cupboard with whole foods, it is amazing how many ways you can find to use them! Traditionally, we eat oats at breakfast time but I also use them as a Gluten Free alternative in my sugar free crumbles. Apple and strawberry crumble is such a comfort dessert at any time of year. Made with gluten free oats and no processed sugar, it is definitely a better choice for your Sunday sweet treat.
Note that even if you are using organic apples, wash them well and if they are not organic, they will need to be peeled or washed well and this link here are some ideas for washing naturally.
Ingredients
- 6 Granny Smith apples washed and with or without skins
- 4-6 strawberries
- You can use blueberries as well or instead of – whichever you have
- 2 cups of gluten free oats
- 2 cups of ground almonds (you could mix in some chopped walnuts, pumpkin seeds)
- 1/2 to 1 tsp of cinnamon
- 1 dessert spoon of sesame seeds for calcium
- A tablespoon of Organic Pure Maple Syrup
- 1/4 cup of Cold Pressed Extra Virgin Olive Oil
- Either dairy free custard or coconut cream.
Method
- Wash and Chop the Granny Smith apples (they are sweeter than cooking apples and so don’t need processed sugar.
- Place in a saucepan with a tablespoon of water
- Over a low heat stew the apples and when a little soft, add 4-6 strawberries, which add more natural sweetness and pump up the vitamin C and anti-oxidant content
- You can use blueberries as well or instead of – whichever you have
- When the fruit is soft, place into an oven dish and set aside
- Pour the gluten free oats into a bowl
- Add 1/2 tsp of cinnamon (depending on how much you like the flavour – cinnamon helps to regulate blood sugars)
- Then add 1 dessert spoon of sesame seeds for calcium
- Next add a tablespoon of Organic Pure Maple Syrup
- 1/4 cup of Olive Oil
- Add a little drizzle extra oil if you need to, to ensure oats are coated but just add a little at a time so that the mixture doesn’t end up too oily
- Spread the oat mixture over the fruit and place in a pre-heated oven for 25-30 minutes (180 deg C)
- Serve with either dairy free custard or coconut cream.
The photo shows one I made with the cream from the top of a can of coconut milk (mixed in a tiny dribble of maple syrup). You can make a larger batch of stewed fruit and freeze half to have a handy dessert in your freezer and it’s a great way to use up fruit that had gone a little soft, (not gone off), and which you might otherwise end up throwing out. You know you want to try this – Enjoy!