Rosemary Oat Apple Crumble with Maple Vanilla Cashew Cream


I have a friend staying with me at the moment who works on Saturdays selling apples at West Hampstead farmers market with Malcolm at Pippins Orchard, so we are lucky to have delicious fresh autumn apples in the fruit bowl on our kitchen table. I’m hoping to take a trip over to see them in action apple selling soon and will post some pictures on my instagram feed when I do.

After picking some fresh rosemary in my garden on Monday, I got the urge to try an apple and rosemary combination in the form of this crumble. I had debated whether to simply roast some apples with the rosemary but instead decided to do one of my healthy oat based crumbles with the rosemary blitzed through. I served the crumble with some maple vanilla cashew cream, a great dairy free cream alternative that is also amazing with fresh fruit or fruit compote and granola for breakfast. Recipes for both are below. 

Happy Apple Season!


Rosemary Oat Apple CrumbleApples








Rosemary Oat Apple Crumble
A healthy take on a traditional crumble. Apples are a fantastic seasonal staple and are a great source of quercetin, a flavinoid antioxidant which can keep the doctor away.
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1kg (2.2lb) organic apples
Juice of 1/2 a lemon
100g (3/4 cup) raisins
180g (2 cups) oats or gluten free oats
1-2 tablespoons (a large sprig) of fresh rosemary
1/2 teaspoon sea salt
100g (1/2 cup) brazil nuts (or any other nut)
4 tablespoons coconut oil
2 tablespoons of maple syrup (or honey)
Preheat your oven to gas mark 3/160c/325f
Core and roughly chop the apples. No need to peel if you are using organic apples as the skin provides lots of extra fibre. Mix with the raisins and lemon juice, then transfer to a pie dish and pop into the oven while you prepare your topping.
Add the oats, rosemary, salt and brazil nuts to a food process and blitz down a little using the pulse function until you get a coarse flour.
Add the coconut oil and maple syrup to the oat flour and process until the mixture starts to clump into a crumble like texture.
Remove the apples from the oven and scatter over the crumble mixture, distributing evenly. Return to the oven and continue to cook for a further 30-40mins until the topping is golden brown.
Maple Vanilla Cashew Cream
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120g (1 cup) cashew nuts
250ml (1 cup) water
1/2 vanilla bean or 1 teaspoon vanilla extract
1-2 tablespoons of maple syrup
Soak the cashews for 2 hours in fresh water (you may need to soak for a little longer if you don't have a high powered blender).
Drain and rinse the cashews and add to a blender with the fresh water, vanilla and maple syrup. Blend until smooth.
Store in a glass jar in the fridge for up to 5 days.

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