- 1 heaped tablespoon of soft butter (with a tiny splash of oil, I use refined coconut oil
- 6 Granny Smith (cooking) apples (peeled, cored & sliced)
- 2 tablespoons dark brown sugar
- 2 heaped tablespoons of softened butter with a splash of vegetable oil (to prevent butter from burning)
- 1 & 1/4 cups of ‘Quick Oats’ (for porridge)
- 1 cup of pecans, chopped well or pounded with a mortar & pestle (you can buy 110gram packs of pecans, this is about 1 cup)
- 2 tablespoon’s of dark brown sugar
- 1/2 teaspoon cinnamon
- 2 heaped tablespoon’s dessicated coconut
- 2 tablespoon’s maple syrup
You can use two frypans if you have them, but it isn’t necessary. Start with your apple mixture in one pan.
Put butter and a touch of oil in a pan & heat until bubbling (not burning), add sliced apples and dark brown sugar.
Cook in pan, stirring occasionally for 6 to 8 minutes until softened (keep warm in pan or another bowl).
To make crumble, start with a clean, hot frying pan, add butter & oil.
When butter and oil bubbling, add all of crumble ingredients and ‘toast’ on high heat, stirring well, making sure not to burn the pecans (they don’t need to be black to burn)
When the crumble has a crunchy texture and is ‘toasted’, drizzle over the maple syrup, stir again and take off heat. Taste everything as you go and adjust sweetness according to what you like.
Dollop warm apples in bowls & spoon crumble mixture on top.
Optional: serve with whipped cream, ice cream or warm custard.