An easy apple crumble used to be my mother’s go-to dessert when I was a child. It always tasted best on Friday nights with a big scoop of vanilla ice cream on top. This warm dessert is perfect for this season as it has those flavours of the autumn harvest and christmassy cinnamon.

Serves 4

the Base

3-4 sweet apples

0,5 dl frozen lingonberries

2 tbsp coconut sugar or organic raw cane sugar

1 tsp Ceylon cinnamon

1 tbsp of organic butter

the Crumble

2 dl of organic, gluten-free rolled oats

70 g of organic butter

1 tsp Ceylon cinnamon

1 tbsp coconut sugar or organic raw cane sugar

the Topping

Whipped soy cream or oat vanilla sauce on top

Other

Non-stick frying pan & an oven dish

2 tbsp gluten-free breadcrumbs

Heat the oven to 225°c. Using your fingers, butter the inside of the oven dish with butter and a thin layer of gluten-free bread crumbs.

Wash and peel the apples. Remove the core & seeds and cut them in wedges. If you use organic apples, you don’t need to peel them. Toss the apple wedges, a table spoon of butter , 1 tsp of the cinnamon and 2 tbsp of the sugar on a non-stick pan and sauté them for 3-5min. Remove the apples from heat, mix in the lingonberries. Layer the apples and berries on the bottom of the oven dish.

Mix the oats, the cinnamon and the sugar in a bowl. Cut in the soft butter with your fingers and mix thoroughly. Pour the crumble evenly in the oven dish to cover the apple & berry layer.

Bake for 15 minutes on the bottom part of the oven, until the top looks a bit toasted.

Enjoy with whipped cream or vanilla sauce of your choice.