Feast Norfolk Magazine
Recipe by Sara Matthews | @sarabynatureskitchen
These baked apple crumbles have the delicious smell and taste of apple pie but are so much better for you. Serve them as they are, or with a dollop of your favourite vegan ice cream.
Serves Four
INGREDIENTS
Juice of 1 lemon
100g of blackberries
½ cup water
For the stuffing:
Leftover blackberries from above
30g of sunflower seed butter
2tbsp of sultanas
1tsp cinnamon
Zest of 1 lemon
1tbsp of sunflower seeds
Maple syrup
METHOD
Preheat the oven to 180°C
Peel the cored apples about a quarter of the way down. Rub the exposed core and outside with the lemon juice to stop the apple from browning. Place the apples upright in a baking dish.
Fill the apple core halfway up with blackberries, reserving the rest for the crumble mixture.
Crumble mix:
In a food processor, add the sunflower seeds, sunflower seed butter, oats, sultanas, cinnamon, lemon zest, and pulse to combine. Add the left-over blackberries and pulse to mix.
Spoon the mixture into the rest of the apple core cavity and pile on top.
Drizzle a little maple syrup on top of the apples and crumble.
Pour ½ a cup water into the dish, cover with foil and bake until tender, about 45 minutes. Uncover and cook for a further 5-8 minutes until crumble mixture starts to brown and crisp on top. Serve warm.
This dish also makes for a healthy and filling breakfast so why not add another one when cooking and either eat cold or hot for breakfast with a dollop of plant based plain yogurt and a further sprinkling of sunflower seeds.
