This recipe is dedicated to one of my followers – Rachael.
A week ago I asked my beautiful Facebook followers “if they could have one dessert ‘Paleofied’ what would it be?” The lovely Rachael quite kindly shared her love of Apple Crumble and Custard. I have added in Rhubarb because I just feel it makes a classic crumble, even though as a child I absolutely despised rhubarb!
Serves: 6 people
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Ingredients:
For the crumble:
3/4 cup tapioca flour
1/3 cup almond flour
1 tbsp ground cinnamon
50g butter
1 tsp almond essence
Pinch of Himalayan pink salt
1 tbsp coconut oil
2 tbsp coconut sugar (plus 1 tbsp extra for sprinkling)
1 tbsp raw honey
50g pecans
1 tbsp cold water
For the fruit:
2 large bramley apples (cubed)
400g rhubarb (sliced)
2 tbsp coconut sugar
1 tbsp water
1 tbsp water
1 tbsp raw honey
1 tbsp tapioca flour
25g butter (diced)
25g butter (diced)
1/2 tbsp ground cinnamon
1/2 tbsp ground ginger
For the custard:
1 tin (400ml) coconut milk
2 tbsp raw honey (or maple syrup)
5 egg yolks
1-2 tbsp tapioca flour (2 tbsp will yield a thicker custard)
1 tbsp vanilla essence
1/4 tsp vanilla powder or seeds from 1 vanilla pod (optional)
Method:
- Combine all of the ingredients except for the raw honey, pecans and water in a food processor. Process until all of the ingredients are mixed evenly.
- Add the raw honey and mix until you get a bread crumb like texture.
- Add the pecans and pulse until roughly chopped.
- Remove the crumble mix into a small mixing bowl and add the water. Rake the water through.
- Transfer the crumble mix to the freezer for 30 minutes.
- Pre-heat your oven to 180 degrees.
- Chop your fruit into cubes and place in a medium pan on a low heat with the sugar, honey and water. Cook until softened.
- Grease your baking dish and add your fruit.
- Stir in your tapioca flour and butter.
- Sprinkle on your ground cinnamon and ginger and stir again.
- Remove your crumble mix from the freezer, rake with a fork and pour on top of the fruit. Spread evenly without pressing down.
- Place in the oven and cook for about 25 minutes.
- Sprinkle with the remaining 1 tbsp of sugar. Return to the oven for a further 5 minutes or until the crumble is golden brown and bubbling.
- For the custard, combine the coconut milk and honey in a medium pan and heat on a gentle heat.
- In a medium mixing bowl whisk together the remaining ingredients until smooth.
- Once the coconut milk mix has warmed through gradually pour and whisk into the egg mixture.
- Return the mix to the pan and heat gently until it begins to simmer and thicken.
- Once it is at the texture you desire remove and serve up!
2 Comments
Bianca
25th June 2018 at 5:59 amHi. I made this last week and it was delish! Want to try subbing the butter for coconut oil. Have you tried? Only because I think my 4 month old is currently not tolerating when I eat any dairy (even butter). Thanks in advance
greensofthestoneage
17th July 2018 at 5:07 pmHi Bianca, I am so so so sorry for the late reply – my comments are heaving at the moment and I’ve only just managed to get on to reply. I’m so glad to hear that you enjoyed my recipe – I totally forgot this one existed! You can definitely sub with coconut oil but I’d use about 4/5 of it in the actual crumble part so 40g. Alternatively, make a bit of a mock butter by melting 1 part coconut oil with 1 part cacao butter and use that for baking. I think it makes for a bit of a sturdier dessert and adds a little flavour!