APPLE CRUMBLE PIE
Warm apple pie! Well in this case a warm Apple Crumble Pie. The family favourite. Soft spiced apples surrounded in a crumbly pie topping and case.
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APPLE PIE BAKED OATS
RECIPE DEVELOPED FOR UNCLE TOBYS
Serves: 4-6
Prep time: 10 minutes
Cooking time: 45 minutes
Ingredients
2 cups Uncle Tobys Traditional Rolled Oats
½ teaspoon allspice
2 teaspoons ground cinnamon
1 teaspoon baking powder
Pinch sea salt
½ cup pecans, roughly chopped
1 ¾ cup oat milk
2 x large free range eggs
⅓ cup maple syrup
30g unsalted butter, melted and cooled to room temperature
2 teaspoons vanilla extract
1 medium red apple, chopped into small cubes
1 tablespoon brown sugar
Natural yoghurt, to serve
Method:
1. Preheat an oven to 180℃ and grease and line a 20cm round or oval baking dish.
2. In a large bowl, add the Uncle Tobys Traditional Rolled Oats, allspice, cinnamon, baking powder, sea salt and pecans. Mix with a wooden spoon until well combined.
3. In a separate large bowl, add the oat milk, eggs, maple syrup, butter and vanilla. Whisk together until well combined.
4. Pour the dry ingredients into the wet ingredients and mix well until combined. Add the apple cubes and stir through until well dispersed. Allow the mixture to sit for 5 minutes, allowing the oats to soak up some of the liquid and soften.
5. Transfer the mixture to the prepared baking dish and sprinkle over the brown sugar (this is optional, but creates the golden crisp oat topping). Place into the oven and bake for 45 minutes, or until set.
6. Remove and divide between 4-6 serving bowls. Serve with a dollop of yoghurt and any extra garnishes.
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SPICED APPLE ETON MESS
MAKES: 4 SERVES
WHAT'S IN IT?
Spiced apple compote
2 apples (preferably granny smith), roughly chopped
1 tablespoon brown sugar
1 tablespoon butter
Spices- cinnamon stick, cloves, cardamom
½ lime
Ginger honey syrup
1 thumb sized piece of fresh ginger, sliced
½ cup brown sugar
¼ cup water
2 tablespoons honey
To serve
2 cups Greek Yoghurt
4 meringues
½ cup walnuts
½ cup coconut shavings
PUTTING IT ALL TOGETHER:
For the spiced apple compote
Melt butter in a hot saucepan. Toss the apples and spices into the pan and sprinkle with brown sugar until golden brown (be careful not to overcook the apples. Golden, sweet and crunchy is what you’re looking for). Add a squeeze of lime and set aside to cool.
For the ginger honey syrup
Place all the ingredients in a saucepan and simmer until thick and syrupy.
Assemble
Layer the spiced apple compote, Greek yoghurt and meringues in a dessert glass. Drizzle with ginger honey syrup and sprinkle with walnuts and coconut shavings.
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APPLE RHUBARB CRUMBLE MUFFINS
RECIPE BY @NUTORIOUS_
MAKES: 12
PREPARATION: 25 MINS
COOKING: 30 MINS
WHAT'S IN IT?
675g (4½ cups) plain flour
5 tsp of baking powder
¾ tsp fine salt
1½ tsp cinnamon
3 eggs, lightly beaten
230g (1 1/8 cup) caster sugar
90g (3/8 cup) firmly packed brown sugar
375ml (1½ cups) buttermilk
180ml (¾ cup) vegetable oil
1½ tsp vanilla extract
1 bunch of rhubarb (3 to 4 large stalks), diced into small cubes
3 large green Granny Smith apples, peeled and diced.
CRUMBLE
120g (½ cup) brown sugar
75g (1/3 cup) all- purpose flour
56 g (¼ cup) butter, diced
1 ½ tsp cinnamon
45g (½ cup) oats
PUTTING IT ALL TOGETHER:
Preheat the oven to 215’C fan forced/ 195’ C conventional. Grease and line 12 whole, 100ml capacity muffin pan. Be sure to allow 4 to 5 cm’s of baking paper over hang to all for the rise of the muffins. Sift flour through a fine sieve into a large bowl. Add the salt, baking powder and cinnamon. Stir to combine and set aside.
Diced and peel the apples and dice the rhubarb stalks and set aside.
In a small bowl, combine all the crumble ingredients together and mix with your hands until a breadcrumb consistency is reached. Set aside until the muffins are finished.Place eggs, buttermilk, oil, vanilla extract and whisk until combined.
Gradually add brown and caster sugar; whisk until the sugar is incorporated and dissolved. The mixture should be a rich brown colour.
Create a well in the flour and pour in the wet ingredients, folding the dry ingredients into the wet. (Be sure not to over mix as this will toughen the batter causing muffins that will not be dry and dense).
Once everything is just coming together add the apple and rhubarb making sure to save some of each to go on top of the muffins.
- Divide the batter evenly into muffin casings/tray. Make sure to fill right to top to ensure a large, generous serving. Top each muffin evenly with the crumble mixture and the remaining diced apple and rhubarb.
- Bake in the preheated oven for 5 mins on 215’C, and then turn down to 190’C for 25 minutes. They will be ready once the crumble is golden brown and an inserted skewer comes outs just clean.
NOTES & TIPS:
*Use any type of apple that you have lying around.
*The mixture makes for large muffins, if using standard cupcake liners you will have remaining batter to make extra, smaller muffins.
*For variations on the crumble add chopped nuts or desiccated coconut for a different taste.
RAW VEGAN LEMON & APPLE "CHEESECAKE"
RECIPE BY @NUTORIOUS_
SERVES: 12 – 14
PREPARATION: 4 HRS +
Setting: 4 HRS +
**Gluten free, Dairy Free and Vegan**
WHAT'S IN IT:
Base
1 cup (140g) raw almonds
½ cup (65g) raw walnuts
½ cup pitted medjool dates (approx. 6g each)
¼ cup (25g) shredded coconut
1 pinch Himalayan salt
Lemon Layer
2 cups cashews (300g) (soaked for 4 hours)
½ cup (120ml) fresh lemon juice
1 tbsp. lemon zest
¾ cup (187ml) maple syrup
¾ cup (190ml) coconut oil, melted
1 tbsp. vanilla extract
Apple Layer
1 cup raw cashews (150g) (soaked for 4 hours)
1 cup (120g) green star apples, peeled and diced
1 tsp. cinnamon
¼ cup (63 ml) coconut oil, melted
1/3 cup (83ml) maple syrup (or rice malt)
Topping
Extra walnuts to top the cake
PUTTING IT ALL TOGETHER:
Place the cashews in a bowl and cover completely in water and soak for up to 4 hours.
Line the base of a large cake tin with baking paper and grease the sides with coconut oil and set aside.
Using a food processor place all the base ingredients together and process till a breadcrumb consistency is reached.
Transfer to the prelined cake tin, using the back of a wooden spoon press down firmly on the mixture to flatten into a base. Press down until the base is firm and flat.
Place in fridge to allow the base to cool and set, approximately 10 minutes.
Using the food processor, place all the lemon layer ingredients together and process for a few minutes until a smooth ‘cheese’ like consistency is reached. Scrap down the sides every minute or so to ensure all the ingredients are well incorporated.
Once completely processed transfer the lemon layer on top of the base and evenly smoothen out. Return the cake tin to the freezer for a further 30 minutes.
Whilst the lemon layer is setting, repeat the lemon layer steps using the apple layer ingredients.
Once the apple layer is smooth and processed, transfer on top of the lemon layer and gently smooth out. Be gentle when smoothing as you do not want to mix the apple and lemon layers.
Top with extra walnuts and return to the freezer for at least 3 hours or overnight.
Remove from the freezer 30 minutes before serving to ensure it is soft and able to be sliced. Alternatively place in the fridge a few hours before serving to allow the mixture to soften.
NOTES & TIPS:
*Soaking the cashews for up to 4 hours before hand increases their creaminess and makes for a better cheesecake. Soak them in a bowl fully submerged in water.
*Other natural sweeteners can be used in substitute of maple syrup such as rice malt syrup and honey. Keep in mind this will change the recipe to become non-vegan friendly.
*Any apple variety can be used, however green apples work best for the recipe.
*To add an extra element to the base, try roasting the almonds and walnuts prior to using to give a distinct flavour.
*Use any nuts for the base that suit your taste, a good variation is using macadamia nuts.