Bruised apple and almond pot
A quick and healthful take on the classic apple crumble this recipe is perfect for any less than perky apples you have lying about. The more bruised the better. I love this as an afternoon snack or even a quick on the go breakfast. The recipe makes a generous amount of almonds which make for a delicious snack on their own. They last a good while too so if you only have one or two apples to hand don’t worry as you can keep the extra almonds in a jar for snacking on. I like to keep the skins of my apple on as it saves on waste and adds a delicious texture too.
150g whole almonds
1 tsp cinnamon
1 tsp mixed spice (or more cinnamon)
1 tbsp maple syrup
4 bruised apples, cored, roughly chopped, skin left on.
Preheat your oven to 180°C fan setting and line a baking sheet with baking parchment.
Place your almonds, spices and maple syrup into a small mixing bowl. Stir to combine and pour onto your prepared baking tray spreading them out evenly.
Bake for 10- 12 minutes. Remove and allow them to cool.
Place your apples into a medium sized saucepan over a low-medium heat. Add a splash of water and a tsp more of cinnamon if you like it.
Cover with a lid and stir every few minutes until your apples have cooked and broken down. I like to keep a little texture in mine. You may need to add a little more water. Allow to cool.
To serve place roughly 3 tbsp apple into a clean Tupperware or recycled jam jar and top with a handful of your cinnamon spiced almonds. Place a lid on top and eat when hunger strikes.
Store the rest of your apple in the fridge for up to four days and keep your remaining almonds in an airtight container for up to two weeks.