apple & almond crumble

Today was pretty unproductive. I dragged myself into uni for around an hour, then went to Cornersmith for some lunch. I was craving some sort of delicious/wholesome food that I didn’t have to make myself and they delivered, as always. I picked up the poached egg and kale salad, with a few pieces of gluten free toast and their home made mandarin and anise star jam. Amazing. I don’t think there is a cafe that I like better in Sydney at the moment. I especially appreciate the effort they make to list the produce they use for the week on a blackboard.  I read my book while I feasted, then came home for some music and a nap. I love afternoon sleeps and how they make me feel like someone has hit my reset switch, especially on a day like today where my brain has a whole lot of thoughts going on and not a lot of room for them to move about freely.

kale & poached egg salad

This evening, I made a polenta vegetable and feta pizza for dinner and it was absolutely amazing, although it didn’t quite hit the spot. THIS did though. Regrettably, I didn’t have any ice cream on hand but it was a nice healthy little dessert either way. I”d love this  for breakfast, served with yoghurt and maple syrup.

Makes two big bowls.

INGREDIENTS

2 apples, chopped

2 tbs cinnamon

1/2 tsp lemon juice

2 tbs melted butter

2 tsp butter (chopped into small squares)

2 tsp cinnamon

1/2 tsp nutmeg

2 tbs wholemeal spelt flour (or flour of your choice)

2 tbs mixed nuts, chopped

10 tbs rolled oats

METHOD

In a large ramekin, mix the apples, first batch of cinnamon and lemon juice. Give it a good stir.

In a mixing bowl, add the rest of the ingredients, minus the chopped butter squares.

Pour over the apple mixture and to toss to coat through. Top with butter squares and bake at 180 degrees celcius for approximately 30-40 minutes.

Serve immediately.

(Source)

Category : baking, breakfast, cakes & sweet things, desserts
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