1 tbsp. coconut oil
50 g (½ cup) ground almonds
90 g (¾ cup) wholemeal flour
50 g (½ cup) rolled oats
100 g (1 cup) walnuts, roughly chopped
1 teaspoon cinnamon
175 g (¾ cup) cold butter, diced
4 tbsp. Langnese Golden Clear Honey
125 ml (½ cup) apple juice
¼ tsp. ground ginger
¼ tsp. ground nutmeg
7 Granny Smith apples, peeled, cored and chopped
1 tbsp. lemon juice
Preheat the oven to 180°C and grease a baking dish with the coconut oil.
In a bowl, mix the almonds, flour and ½ tsp. of cinnamon.
Add the butter and rub it into the mixture of dry ingredients until it has a crumbly texture then stir in the oats and the walnuts.
In a small jug, mix the honey with the apple juice and whisk to combine.
Drizzle a tablespoon of the liquid on the almond mixture and mix gently with a fork, then cover and chill in the fridge.
Stir the remaining cinnamon, ginger and nutmeg into the apple juice mixture.
Peel and cut the apples into 2 cm pieces, then place into a bowl and rub them with the lemon juice.
Arrange the apples in the baking dish then pour the apple juice mixture over and toss well. Sprinkle the crumble mixture over and bake in the preheated oven for 30 minutes until the top is nicely browned.