Ginger Apple Raisin Crumbles

I have only just realised that this is the third apple based recipe in a row... Just a weird coincidence - next week there won't be an apple in sight.

Ginger Apple Raisin Crumbles | The Herb Diaries

For me there is nothing more warming, wintery or comforting than a homemade apple crumble. It is a childhood favourite of mine, bring back memories of long cold walks and Sunday lunches followed by the best pudding ever. Stewed apple is my staple comfort food when I feel ill or rundown, and it can only be improved by a delicious layer of crunchy oats on top. Luckily it is one of the easiest recipes ever to make a wholesome version of, and it still tastes every bit as good without all the butter, sugar and processed white flour. You would honestly never guess it is healthy.
You can divide these up to make individual puddings or double the ingredients and make a big crumble. I've been eating them for every meal the last few days - it is a delicious alternative to porridge if you want a hot breakfast on a cold morning.

Ginger Apple Raisin Crumbles | The Herb Diaries
Ginger Apple Raisin Crumbles | The Herb Diaries

Serves 3

4 apples
1 tsp ground ginger
2 tbsp raisins
2 tbsp oats
2 tbsp walnuts
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
2 tbsp coconut oil
1 tbsp maple syrup
1 tbsp chia seeds

Ginger Apple Raisin Crumbles | The Herb Diaries


Pre-heat the oven to 180 degrees. Chop and core the apples - you could peel them first if you like but I find you don't notice the skin too much once the apples have stewed.  Heat gently with 1/2 a cup of water for 10-15 minutes until the apples are soft, then stir in the raisins and ginger.
For the crumble, put the nuts and seeds in the blender and pulse a few times till they form a crumb. Melt the coconut oil on a low heat then stir in the maple syrup, oats, nuts and seeds. Divide the stewed apple into 3 ramekins then top with the crumble mixture. Bake in the oven for 15-20 minutes until golden brown.

Ginger Apple Raisin Crumbles | The Herb Diaries