Apple Crumble & Custard

This is an easy to make pudding that will please all the family.

Fresh tasting and filling with an unexpected orange custard.

Preparation time: 20 mins

Serves: 4-6

Ingredients:

Filling:

• 2 organic apples

• 1 tbsp lemon juice

• 1 cup blackberries or 1/2 cup soaked incan berries (optional)

• 1 tsp cinnamon

  Crumble:

• 1 cup nuts (almonds, hazelnuts, brazil nuts, walnuts or a mixture)**

• 1/4 cup desiccated coconut

• 1 tbsp coconut oil

• pinch of sea or rock salt

• sweetener of choice – liquid stevia, yacon syrup, coconut nectar

  Orange Custard:

• 1 1/2 cups cashews soaked for at least 2 hours

• juice of a freshly squeezed orange

• zest of the orange if it is organic

• 1 tsp vanilla

Method:

• Core the apples. Process half the apples in a food processor with the lemon juice to form a puree. Add the remaining roughly chopped apples and process again so you have a nice texture of puree and chunks of apple

• If using, add the blackberries, whole or slightly mashed with a fork if you prefer. If you don’t have blackberries, omit, or use incan berries soaked for a few hours to soften and process them with the second apple processing

• Put in a glass dish or individual ramekins

• To make the crumble, put the nuts, coconut, coconut oil and salt in the food processor and grind into a coarse crumbly texture. Taste and add sweetener to your liking

• Scatter the crumble over the filling

• Serve with cashew cream (2 cups of soaked cashews blended with some vanilla and enough water to whatever consistency you like – whipped or pouring)

• Alternatively, serve with the orange custard. To make, drain and rinse the nuts. Blend all the ingredients in a blender until smooth

• Check for sweetness. Add more orange juice or some water for a more pouring consistency