My husband Howard and son Ted love an apple pie but they also love a crumble. Therefore I decided to put the two foods together and call it a prumble. To be honest, I have been trying to make an apple bread for the past couple of week. Recently I picked the apples from the garden and I baked them in the oven. I had loads left to use up. That’s when I decided to make an Apple bread. Sadly, after several attempts and not much success I decided to cook an apple prumble. The results were amazing and both Howard and Ted give it a big thumbs up. We hope you will too. Below is a video and recipe for you.
What’s your favourite apple dessert? Let me know in the comments below and please don’t forget to like and follow me.
Serves 4 – 6
Equipment for the pastry
- Saucepan
- Blender
- Cling film
- Chopping board
- Rolling pin
- Pie tin with removable base
- Grease proof paper
Ingredients for the pastry
- Almond flour x 150g
- Tapioca starch x 55g
- Salt x 1/2 tsp
- Unsalted butter, ghee or coconut oil x 55g
- Egg x 1 large
Method for the pastry
- Remove the base from the quiche tin and draw around it.
- Cut a circle of grease proof paper for the tin.
- Place the grease proof paper into the tin and set to one side.
- Put the small saucepan onto a medium heat on the hob.
- Place the butter, ghee or coconut oil in and melt it until it’s a liquid.
- Remove from the heat and set aside.
- Place the almond flour, tapioca starch, salt, melted butter, ghee or coconut, and the egg into the food processer.
- Blend these ingredients together until they form a dough ball.
- Wrap in the ball in cling film.
- Put the pastry into the fridge for a good couple of hours or overnight.
- Remove 30 minutes before using the pastry.
- Spread extra tapioca starch over the chopping board and roll out the pastry.
- Once the pastry is rolled out place the quiche tin over the top to see if it will cover the base and the sides of the tin.
- If not keep rolling out the pastry until it does look like it will cover the tin.
- Carefully pick up the pastry and cover it all over.
- It may break apart but you can easily glue it together.
- When the pastry cover the base and the sides as evenly as possible set to one side.
- Roll any leftover pastry out and turn into apple decorations for the top of the pie crumble or prumble.
Equipment the baked apples
- Sharp knife
- Chopping board
- Mixing bowl
- Fork
- Teaspoon
- Tablespoon
- Baking tray
Ingredients for the baked apples
- Apples x 500g
- Lemon x 1 juice
- Coconut oil x 2 – 4 tsps
- Coconut sugar x 2 tbsp
- Ground sweet cinnamon x 1 tsp
- Ground cloves x 1/4 tsp
Method for the baked apples
- Preheat the oven to 160°C or gas mark 3 and put the baking tray into the oven at the same time.
- Next peel the apples and cut each one into eighth quarters.
- Remove the core and cut each eighth into quarters.
- Slice the lemon in half.
- Place the quarters in a large bowl and with the fork squeeze the lemon juice over the top.
- Mix the quarters with the lemon juice until they are covered in the juice.
- Sprinkle over the sugar, ground sweet cinnamon and ground cloves.
- Mix again until everything is coated in all of the ingredients.
- When the oven has preheated carefully remove the baking tray.
- Put the coconut oil into baking tray and let it melt down.
- Once it has mostly melted add in the apples and toss them in the oil.
- Place the baking tray bake into the oven.
- Bake for 50 minutes to an hour or until the apples are a golden brown colour.
- When they are golden brown remove for the oven and leave to cool.
- Place the cool baked apples into the base of the pie and set to one side.
Equipment for the Crumble
- Large mixing bowl
Ingredients for the crumble
- Almond flour x 200g
- Coconut sugar x 100g
- Coconut oil x 100g
Method for crumble
- Preheat the oven to 200°C or gas mark 6.
- Place the almond flour, coconut sugar and coconut oil into the large mixing bowl.
- Rub the ingredients together with your fingers until the mixture forms a breadcrumb like mix.
- Spread this mix over the top of the baked apples.
- When the oven has preheated, put the prumble into the oven.
- Bake for 20 – 25 minutes or until the prumble topping turns a golden brown colour.
- Remove from the oven leave to cool.
- Lift the prumble from the tin and cut into slices.
- Then serve with cream or coconut cream with maple syrup.
- Finally enjoy.
Apple Pie Crumble or Apple Prumble was a massive hit in our house. The dessert was easy to prepare and cook. It was slightly time consuming. Therefore it’s probably best made on the weekend. It can also be made and frozen for another occasion. All the ingredients are freezable. It makes a delicious dessert, lovely leftovers and a tasty treat too. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 