For the filling
- 5 medium sized apples (I used Falstaff apples)
- 4 medjool dates, pitted
- 1 Tbsp sultanas (optional)
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 cardamom pod
- 5 cloves
For the crumble
- Wash, peel and core the apples, then cut them into bite size pieces.
- Chop all 8 medjool dates into small chunks and add them to a medium sized saucepan over medium heat. Toast them for about 1 minute whilst stirring occasionally, then pour in just enough water to cover the dates.
- Cook the dates for about 10 minutes, whilst continuing to stir occasionally. The dates will start to deconstruct and melt into the liquid of the pan as it heats and you will end up with a date syrup as the water reduces. Pour half of it into a medium sized bowl and set aside (this will be used for the crumble later!)
- Add the chopped apples to the pan, then pour in about 100ml water, so they don’t burn at the bottom of the pan, and gently stir.
- Now it’s time to add the spices and sultanas: Sprinkle in the cinnamon, nutmeg and ginger, then add the whole cardamom pod and 5 cloves (don’t worry, these will be removed later!)
- In the meantime, prepare the crumble: In a large bowl, combine the oats with the ground cinnamon, then use a spatula to stir in the coconut oil. Pour in the date mixture and mix well. If the mix is too wet to crumble, simply add a little more oats until you get a sticky, but crumbly texture.
- Once the apples have softened, remove the cardamom pod & cloves from the pan and pour the apple mixture into an oven proof dish. Using your hands, add the crumble onto the top and transfer the dish to the oven for about 15-20 minutes at 180C/fan 170C/gas.
Keywords: breakfast, vegan breakfast, apples