Apple Pie Crumble Cakes (serves 6)
Filling
8 medium Granny Smith apples, peeled and diced
2 lemons, zest and juice
1 Tbsp tapioca/arrowroot
2 tsp cinnamon
1 tsp ginger
1 tsp vanilla
½ tsp Celtic salt
2 tsp psyllium husk (optional to add into crust when assembling)
Crumble
55 g almond meal
100 g coconut oil
70 g coconut sugar
140 g pecan and walnut mix
1 Tbsp cinnamon
½ tsp vanilla
Method
Lightly grease muffin trays. Set oven to 180 degrees.
Place almond meal, arrowroot, coconut flour, coconut oil, sweetener and salt, in a food processor, pulse until crumbly, add egg and pulse until it makes a wet dough. Roll into a ball, cover and put into fridge for 15 minutes.
Prepare apple mix and place in fridge.
Roll the crust into 6 rounds between two pieces of baking paper and push into muffin tray and put back into fridge.
Mix all crumble ingredients in a large bowl it resembles a chunky coarse sand
Assemble pies by adding the apple mix (leaving excess liquid in bowl or sprinkle ⅓ psyllium husk onto base) and top with crumble. Place foil over the top and bake for 20 minutes, then remove for 10 mins.