Apple Raspberry Coconut Crumble

 



Easy to make, low-fat, low-cal, crunchy & delicious, an absolute family pleaser.

Prep Time: 10 minutes

Cooking Time: 35 minutes

Serves: 6

Nutrition Information: (per serve)
Cals: 133.5 kJ’s: 560.7 Protein: 2.4g Carbs: 25.8g Fat: 2.4g

What You Need:
4 medium green (Granny Smith) apples, diced
200g frozen raspberries, thawed
zest of ½ lemon
zest of ½ orange
½ cup freshly squeezed orange juice
2 tbls Stevia / Natvia (natural sugar substitute) or 1 tbls coconut sugar
½ tsp vanilla essence

Coconut Quinoa Crumble –
⅓ cup of quick oats
75g quinoa flakes
1½ tbls lite nuttelex
2 tbls coconut sugar
2 tbls moist coconut flakes
1 level tsp ground cinnamon
coconut oil cooking spray



What To Do:
1. Coconut Quinoa Crumble - Using a non-stick frying pan over low-heat, spray lightly with coconut oil. Add nuttelex and coconut sugar. Stir until butter has melted and sugar has dissolved.

2. Stir in quinoa flakes, oats and coconut flakes. Sprinkle with cinnamon and stir well to combine.

3. Cook crumble mixture for 2-3 minutes until ingredients are caramelized and brown, stirring frequently. Remove from heat, transfer mixture onto a plate and set aside.

4. Apple Raspberry Filling - Preheat oven on 180º C / 356º F. Lightly grease - spray with coconut oil a 25cm glass pie baking dish.

5. Peel, core and dice apples. Arrange apples and raspberries in pie dish.



6.
Add grated lemon and orange zest. Pour orange juice and the vanilla essence over the top.

7. Sprinkle with sugar / stevia and cover the fruit with the coconut quinoa crumble. Bake in oven for about 35-40 minutes or until the topping is golden brown. Cool slightly before serving.



Serving suggestion:
Serve with your fav dairy or non dairy yogurt or ice cream.

Shar’s Tip
-
For extra texture and nutrients, peel the skin off 2 apples.




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