Apple Pie with Crumble
Ingredients for dough & crumbles:
100 g ground almonds
250 g wholemeal spelt flour
150 g coconut oil
60 g soy yoghurt or yoghurt nature
50 g coconut blossom sugar
1 pk baking powder
pinch of sea or pink salt
Ingredients for filling:
1 kg apples (e.g. Braeburn)
2 tbsp coconut blossom sugar
1 tsp coconut blossom nectar
50 g chopped almonds
1 tsp cinnamon powder
1 tbsp fresh lime or lemon juice
a bit of flour and coconut blossom sugar (ground)
1. mix almonds, flour, salt, sugar and baking powder, add coconut oil and yoghurt and knead to a smooth dough Cover and leave to rest for 1 hour in the refrigerator.
2. peel apples, quarter them, remove seeds and cut into thin slices. In a saucepan: Sauté apples, lemon juice, coconut blossom sugar and nectar over medium heat for about 10 minutes while stirring. Mix in the chopped almonds and cinnamon.
3. grease the springform pan, Ø 24 cm, and preheat the oven to 190°C
4. take the dough out of the fridge, put 1/3 of it aside for crumbles Roll out the rest of the dough and form a 3 cm high rim in the springform pan. Spread the apple mixture on the base and press it down a little. Grate the set aside dough with some flour and coconut blossom sugar with your hands until crumbly, then spread the crumbles on the apple mixture. Bake the cake for about 37 - 40 minutes (depending on the oven) until golden brown.