Apple & Berry Crumble Tarts

There is nothing more delightful than a warm crumble on a winters night. I have made a few different variations over the years of the humble crumble but these are a delicious favourite. A great dessert for entertaining guests.

Jen-shaw-appleberrycrumble

Tart Casings

1 1/2 cups of almond meal
1/2 cup of desicated coconut
1 teaspoon of vanilla extract
1-2 tablespoons of either butter or coconut oil
2 tablespoons of honey
1 egg

What to do
Preheat oven to 180 degrees and grease severeal small tart pans or one large tart pan if you prefer (I made small ones)

In a bowl or food processor mix together tart casing ingredients until it forms a dough like texture. mould into your tart pans overlapping on the tops just a tiny bit, pop in the fridge until apple & berry mixture is ready.

Apple & Berry Mixture

1 apple diced (skin on is fine)
1 cup of organic mixed berries of choice, I literally used mixed frozen berries but use whatever type you like.
1/2 cup of water
1 teaspoon of vanilla extract
1-2 tablespoons  honey
A pinch of cinnamon

What to do
In a pot mix all ingredients together and boil until the apple is soft, remove from heat and spoon mixture into pre-prepared tart casings.

(Handy Hint: I always keep the left over syrup at the bottom of berry mixture to put on top of my coconut or dairy ice-cream that I serve it with)

Crumble

1 cup of almond meal
1-2 tablespoons of sliced almonds
2 tablespoons of honey
Pinch of cinnamon
1 Tablespoon of coconut oil or butter

What to do
Mix ingredients together in a food processor OR in a bowl (roughly chopping the sliced almonds if you mix it this way) careful not to over mix you are aiming for a nice crumble texture. Sprinkle on top of your cases and bake for 10-15 minutes or a little bit longer if making a big one.

Enjoy warm with a bit of coconut or dairy ice-cream (Don’t forget that little bit of berry syrup you saved earlier)

Apple-Berry-crumble-Barefoot-kitchens

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