Great for… Freezing Using over pasta, vegetables, pulses, fish or potato Experimenting, by adding other vegetables Eating together as a...
- 700g apples
- 50g chopped dates
- ½ teaspoon cinnamon
- 50mls water
- 85g wholemeal flour
- 85g rolled oats
- 60g butter or soya spread
- Zest of half an orange
- Preheat the oven to 180°c and peel all the apples
- Add 50mls of water to a pan and bring it to the boil
- Chop the apples into fairly small chunks and add them to the boiling water as you go (this gets you a good mix of well cooked and harder, more chunky apples in your final dish)
- Once all the apples are in the pan, add the cinnamon and the dates and turn the heat down slightly. Add a lid to the pan and cook for another 10 minutes or so (add a little more water if necessary).
- Once some of the apples are soft, turn the heat to a simmer and remove the lid. Allow any remaining water to evaporate out of the pan and then remove the apple mixture from the heat and add to a crumble dish (roughly 20 cm by 20 cm in size, but any will do).
For the crumble:
- Add the butter, oats and flour into a bowl with the orange zest and mix together using your fingers (or pulse the ingredients together in a food processor)
- Once the mixture is a similar texture to breadcrumbs and is mixed all the way through, pour on top of the apples and give the container a little shake to make sure it fills in the gaps
- Pop the crumble in the oven for around 20 minutes or until it goes a nice golden brown on top. Once cooked, serve warm with a dollop of natural yogurt and a little orange zest to top.