26 Jun Quick and Easy Apple Blueberry Crumble with Cashew Cream
This Quick Apple and Blueberry Crumble was made by Amy van der Merwe of AnEarthenLife.com.
Sadly I do not own an oven yet so I do all my cooking on the stove top and sometimes you just want a cooked dessert. This is a super quick and easy apple and blueberry crumble with cashew cream – it does not have the same sort of custardy texture that a baked crumble has, but is delicious and is so healthy that you can eat it for breakfast.
- 10 Apples cored and cut into chunks
- 1/2 cup Blueberries
- 1/4 cup water
- 2 TBSP sugar (you can substitute for honey or agave syrup)
- 1/2 cup almonds, chopped
- 1 cup gluten-free oats
- 1/4 cup desiccated coconut
- 2 TBSP honey (you can substitute for agave or date syrup)
- 2 TBSP coconut oil
- Pinch salt
- 1/2 cup raw cashews
- 1 tsp honey
- 1 cup hot water
- Soak your cashews in hot water.
- In a pan melt the coconut oil over a low heat for the crumble and add in the rest of the crumble ingredients – toast over the low heat for about 10 minutes until brown and crunchy. Set aside in a bowl and let cool.
- In the pan place your apples, water and sugar and let it simmer until the apples are soft – you can turn the apples over a few times to let them cook evenly but be sure not the mush them too much. Once the apples are cooked add in the blueberries and let them simmer in with the apples for a few seconds.
- Flatten out the apple mixture in the pan and sprinkle the crumble on top to make an even layer that covers the whole top of the crumble. Let this simmer on the stove.
- Pour half the water off and put the nuts, water and honey into a blender ( I used a Nutribullet ) and blend until completely smooth – if you find it is not blending into a smooth liquid you can add more water – make sure it is the consistency of a double thick cream.