Tiny and sweet, I love picking up the first apples fallen from the tree. After a few weeks, you have to get creative to have some use for all the fruit.
Apple crumble served with Jymy organic vanilla ice cream.

Apple Crumble

All these apples, everywhere. We have only one big tree in our backyard and still we have more apples than anyone could possibly eat. So let's have apple crumble for dessert. It feels lighter than pie and is super easy to make.

Apple Crumble (for six)

400 - 500 g apples
2 tbs coconut palm sugar (or sweetener of your choice)
2 tbs lemon juice

For the crumble:
2 dl rolled oats
1 dl wholemeal flour
4 tbs coconut palm sugar (or sweetener of your choice)
0,5 ts vanilla bean powder
0,5 ts good salt
100 g butter

Preheat the oven to 190°C.

Squeeze two tablespoons of lemon juice into a cooking pan. Add two tablespoons of sugar.

Peel and core the apples, cut into chunks and add into the pan. Cook over a low heat for three to four minutes. Place the apple mix in a oven proof dish. (Mine measures approximately 19 x 25 cm.)

Make the crumble. Place the oats, flour, sugar and vanilla bean powder in a bowl and mix well. Add the butter cut into cubes and mix with your fingertips until you get an even crumb texture. Add a little bit of flour if needed.

Cover the apples with the crumble mix and bake for approximately 20 minutes, or until the crumble is crisp and golden. Let the dish cool down without covering it to prevent the crumble from getting soft and moist.