Mini Grain-free Apple and Ginger Crumble

I made this mini crumble so long ago after a few requests for an oat free one and I forgot how much I enjoyed it until we remade it last week. It’s been really fun going back through old recipes and giving them a bit of a revamp – I hadn’t made any of them in a few years and it was really fun to rediscover them and get a few new meals back into my weekly rotation! This little crumble is the perfect midweek dessert and the leftovers make for a wonderful breakfast, especially with a dollop of coconut yoghurt.


Serves: 2

Prep: 25M

Cooking: 10M

Total: 35M

Difficulty: easy

For the base

4 red apples, peeled

1 thumb sized piece of ginger, peeled

Fresh apple juice, just under one large carton

Sprinkle of cinnamon

Drizzle of maple syrup

For the crumble

Handful of dried apple pieces

60g of ground almonds, 1/2 cup

40g of flaked almonds, 1/2 cup

50g of pumpkin seeds, 1/2 cup

50g of chia seeds, 1/2 cup

100g of coconut sugar, 1/2 cup

2 tablespoons of coconut oil, melted

2 teaspoons of cinnamon

Squeeze of maple syrup

To serve

Dollop of (coconut) yogurt


Preheat oven to 180C.

Start by peeling the apples, then slicing them into bite-sized pieces, discarding the core.

Place the apple and peeled ginger root in a saucepan with a shallow layer of fresh apple juice – bring to the boil before reducing heat to simmer for about 10-15 minutes, until the apple pieces are really soft. Then drain the liquid.

While the apple cooks, place the almond flakes, ground almonds, pumpkin seeds, chia seeds, coconut sugar, melted coconut oil, maple syrup and cinnamon into a bowl and give it a good mix with your hands.

When the apple is cooked put it in the bottom of a small baking dish, either leave whole of mush with the back of a fork – depending on how you like it. Sprinkle the apple with cinnamon and a drizzle of maple syrup, before placing the nut crumble on top.

Then bake at 180C for about 10 minutes, until the crumble is wonderfully golden and smells delicious.