It’s almost instinctive. I can smell it in the air. As soon as the chill arrives, so too does the sweet, rosy fruit and its myriad of dessert combinations. It’s the meeting of the soft, sweet fruit, still with a little bite and the crunchy, golden topping that sucks me in. Serve it to me with a scoop of vanilla bean ice cream and I’m in heaven.

The morning chill that has been greeting me on my early walks got me thinking – yes a lot of my walk is spent thinking about food – why does apple crumble just have to be for dessert? I couldn’t come up with a good answer.

Everyone seems to have their favourite apple. Royal Gala have been my favourite for as long as I can remember and every now and then I have a Granny Smith phase. The Galas so far this year have been so crisp and juicy, I’m yet to have a mushy one. You know the one – as soon as your teeth meet the skin, you feel it’s a little softer than it should be. The worst is the floury apple – oh so disappointing if you were looking forward to it.

Anyway, I digress, back to the ANZAC apple crumble. Apple with muesli is a pretty common breakfast for me and really it’s not that far away from apple crumble is it? Do you see where I’m going with this?

My ANZAC crumble topping is inspired by muesli and to keep it healthy enough for breakfast, I got rid of the regular fat and sugar of crumble topping and replaced it with coconut oil, apple sauce and honey. I really don’t think you’ll miss the butter and sugar.

It still has the sweetness of regular apple crumble and the essential crunch but comes together quickly and is good enough to make you think you’re eating dessert first thing in the morning.

This spoonful went straight into my mouth as soon as I’d snapped the shot.

Then this happened. No, I didn’t eat half the crumble while sitting on the floor with my camera still in one hand. Ok so I did. Don’t judge me until you’ve tried it. You could quite easily serve this as dessert with some yoghurt to keep it healthy or coconut ice-cream (the stuff make from coconut milk) or go all out and have some ice-cream. It will be balanced out by the healthy dessert. Enjoy!

What about you. Which is your favourite apple? Do you have another favourite Autumn fruit?

On another note…

Happy Birthday little Sis! 

My ANZAC apple crumble is my entry for this month’s Sweet Adventures Blog Hop hosted by 84th & 3rd. The theme was seasonal and I couldn’t think of a more fitting fruit. Don’t forget to check out the rest of the entries for some great ideas on cooking and baking with seasonal produce. It’s better for your budget, your health and the environment.

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ANZAC apple breakfast crumble

Yield: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

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Ingredients

• 3 apples, cored and diced
• 1/2 cup rolled oats
• 1/2 cup desiccated coconut
• 1 tbsp coconut oil, melted
• 2 tbsp apple sauce
• 2 tbsp honey, melted
• sugar to sprinkle (optional)

Instructions

1. Pre-heat the oven to 175C fan-forced.
2. Place the rolled oats and coconut in a medium bowl and stir to combine.
3. In a small bowl, combine the coconut oil, apple sauce and honey.
4. Divide the apple between 4 3/4 cup ramekins.
5. Cover each one with 1/4 of the oats mixture.
6. Sprinkle the top of each one with a little sugar.
7. Bake for 20 minutes or until golden.
8. Serve warm.