By Loveday Why
After dinner last night, a bit of an ‘I need crumble now’ situation occurred. This treacly, sweet and slightly salty goodness was ready soon after. Barley malt syrup is used instead of sugar which offers a sort of caramel taste and I’ve used rice flour instead of wheat flour and plenty of butter for rubbing. This cries out for custard or ice cream but we just didn’t have that sort of time…the crisis needed to be addressed.
2 large apples, cubed
1 tablespoon of water
1 tablespoon of barley malt syrup (add more sweetener if you need)
1 teaspoon of cinnamon
1 cup of brown rice flour
1/2 cup of oats
2 tablespoons of butter
a little grind of salt
Heat the oven to 180 degrees celsius. Stew the apples in a pan in a tablespoon of water until they soften. I like them to remain in chunks rather than completely dissolving into a mush but if you prefer them softer, just stew them for longer. Add the barley malt syrup and cinnamon, turn the heat off and put a lid on the pan.
Meanwhile, make up the topping. Mix the brown rice flour with the oats and grind of salt in a bowl and rub in the butter until it reaches as much of a bread crumb consistency as possible. Transfer the apple mixture to an ovenproof dish and layer the topping over it.
Bake for half an hour or until the topping turns golden brown.
(Apples are the forager’s fail-safe as there are so many roadside trees with abundant harvests. They offer fibre, vitamin C and the digestive enzyme, pepsin. Cinnamon regulates blood sugar and gives an extra spicy sweetness and barley malt syrup is a natural source of potassium, phosphorous and magnesium. As with any sweetener, though, it’s always best to go easy on it.)
Loveday is a writer, healer and coach. She offers in person and distant Rahanni energy healings and is currently leading workshops in movement, meditation and writing practices from Studio Tula, Dunedin. You can find more of her simple, nourishing recipes and vibrant, heart-led living on her website Wild and Good.
