An over-abundance of apples led me to start thinking about making a crumble. As I was chopping the apples, I had the idea of adding some squash to the mix – squash is often cooked with similar flavors – so why not? I used delicata (which I just happened to have), the peel of which is so thin that it can be eaten and therefore no peeling is required.
Note: it is very important to only consume organic apples and apple products as apples are at the very top of the 2011 Dirty Dozen (the list of fruits and vegetables with the highest pesticide levels). In the case of apples, more than 40 different pesticides!
a link to this post has been shared at Slightly Indulgent Tuesdays
2 pounds apples
1 pound delicata squash
1/4 cup coconut palm sugar (or brown sugar)
1 teaspoon cinnamon
for the crumble topping:
1 cup rolled oats
1/2 cup golden flax meal
1/2 cup hazelnut meal (or almond)
1/2 cup brown rice flour (or whole wheat pastry flour)
1/4 cup coconut palm sugar (or brown sugar)
1 cup walnuts, coarsely chopped
1 teaspoon cinnamon
1/2 teaspoon ground cardamom (optional)
1/2 teaspoon sea salt
8 tablespoon coconut oil (or butter, or combination of both) – melted
To be honest, I am estimating the amount of apples and squash – you just want to fill your baking dish nearly to the top – use the amount of fruit appropriate for the dish you have chosen.
Preheat oven to 350 degrees.
Lightly oil the baking dish. Core and seed the apples and cut into chunks (I leave the peels on – its very rich in nutrients) – drop directly into the baking dish. For the squash, split in half lenth-wise, scrap out seeds, cut each piece length-wise again and cut into 1/2 inch quarter moons and also add to the baking dish. Add 1/4 cup palm sugar and 1 teaspoon cinnamon to the apples and squash, toss to combine.
In a large bowl, combine all of the dry ingredient for the topping. Add melted coconut oil or butter and mix. Dump this mixture on top of the apples and squash and smooth to cover.
Bake for 45 – 60 minutes, until the top is golden and the apples are hot and bubbly.
Options:
- substitute more apples for the squash
