Apple and Mixed Berry Crumble

RSF PB LC

Serves: 4-6

Ingredients:

FOR THE APPLE AND MIXED BERRY FILLING

6 medium green apples, peeled, cored & sliced thin

2 cups mixed berries (fresh or frozen)

Juice and zest of 1 lemon

1 tsp cinnamon

1 tsp ground ginger

2 tbsp chia seeds

1-2 tbsp maple syrup or monk fruit sweetener (optional, to taste)

FOR THE MACADAMIA CLUSTER CRUNCH TOPPING

1 1/2 cups THE MONDAY FOOD CO. Keto Sweet Crunchy Macadamia Clusters, roughly crushed

1/2 cup almond flour

1/4 cup shredded coconut

1/4 cup coconut oil, melted

1 tsp cinnamon

Pinch of sea salt

Method:

Preheat the oven to 180°C (350°F). Lightly grease a small-medium baking dish.

Toss apples, mixed berries, lemon juice and zest, spices, chia seeds, and sweetener together in a bowl. Let sit for 5 to 10 minutes so the chia thickens slightly. Pour the fruit mixture into the base of your baking dish.

In a separate bowl, combine crushed macadamia clusters, almond flour, coconut, cinnamon, salt, and melted coconut oil. Mix until it forms a crumbly dough. Scatter the crumble topping generously over the fruit.

Bake for 30 to 35 minutes until the topping is golden and the fruit is bubbling around the edges. Let cool slightly before serving. 

Best enjoyed warm with coconut yoghurt, plant-based ice cream, or a drizzle of coconut cream.