Mini Apple Crumbles

Prep Time 10

Servings

Calories 250kcal

Blend all crumble ingredients with 1/2 of one of the apples (chopped into rough pieces) in a food processor and pulse gently until just combined - you don't want to over blend as want to retain some crunchy texture.
Thinly slice then dice the remaining apple, place in four glasses, add a generous squeeze of lemon over each, then top gently with crumble.
Top with coconut yoghurt (I've used this one from Cathedral Cove here), and serve!

Make it gluten free/paleo: substitute the oats with another 1/4 cups of almonds and coconut each.
Make it nut free: substitute the almonds for sunflower seeds or extra oats and coconut (2 tbsp of each).
I've used dried activated nuts, which you can learn how to make here. Alternatively you can use raw nuts.
If you don't have vanilla bean handy you can also use 1 tsp of pure vanilla extract, or 1/2 tsp vanilla powder.
These keep well in the fridge overnight to enjoy for breakfast or afternoon tea the next day, so feel free to make a double batch (or if you're a two and a 1/4 person household like us, a single batch with leftovers the day after).
It's important to only pulse the mix gently until just combined, you want apple crumble not apple mush!
This recipe is only just slightly sweet, if you prefer a sweeter dessert then feel free to increase the date measure to 1/3 or 1/2 of a cup.
You can also top these with dairy free vanilla ice cream as an alternative, try my Vanilla Bean Ice Cream here, or else there are some good coconut and soy based brands available around.
Note this crumble is slightly moist from the addition of the fresh apple in the crumble mix. If you prefer a drier crumble, replace that extra 1/2 apple with another 1/4 cup of dates and an extra tablespoon or two of melted coconut oil (just enough for the crumble to stick together in crumbly lumps).