APPLE AND CARROT CRUMBLE
Baby’s first crumble 😌 without having to worry about any allergens. Sharing my allergen friendly recipe - wheat and dairy free, sweetened with natural sugars from the apples and carrots and gently spiced with cinnamon, nutmeg and vanilla.
Makes 4-6 little portions
🍎 🥕 Ingredients for the filling:
- 5 red fun size apples (peeled, cored and chopped into small pieces)
- 1 medium sized carrot, peeled and grated
- 1 tsp chia seeds
- 1 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1 tsp vanilla extract
- 400ml water
- For the crumble - 1 cup oats, 2 tbsps desiccated coconut, 4 tbsps coconut oil
- For the custard - 1tsp cornflour, 150ml plant milk, pinch of turmeric, 1/2 tsp vanilla extract, banana (optional)
🍎 🥕 Method
Preheat oven at 190C. In a saucepan, add ingredients for the crumble filling, cover and cook for upto 20mins stirring occasionally breaking up apple and carrot. In a separate bowl mix and combine crumble ingredients, once filling is ready pour into baking dish, top with crumble and bake for 15mins until golden. Make the custard by adding cornflour to cold milk, simmer on low heat stirring continuously until begins to thicken - remove off the heat add mashed banana. Cool and serve.
❄️ refrigerate for 2 days or make-ahead and freeze for upto 2 months, cook from frozen