Gina’s beautiful grandmother used to make the most wholesome apple crumble. The base was always seasonal apples, peeled in one go (we used to compete as to who made the longest ‘worm’ of apple peel), with good quality cinnamon, a pinch of salt and a tablespoon of sugar. Quality over quantity was always the key. Our family enjoys her stewed apples as a base for her apple crumble or simply on their own with some Greek yoghurt and a drizzle of Manuka honey. Our children also love a bowl of warm oats for brekkie topped with some of these flavoursome & nourishing apples. The best way to start the day. Enjoy!
- 4 large apples, any variety will do
- 1 tbsp cinnamon
- pinch of salt (Gran’s secret!)
- water to cover
- 1/2 tbsp coconut sugar or 1 tbsp maple syrup.
- Peel and cut apples into quarters, discarding the core.
- Place in a saucepan with cinnamon, salt and stir to coat the apples.
- Cover with just enough water and stir.
- Simmer pot on a stove with the lid on for about 15 minutes on a low to medium heat. Make sure you keep an eye on the pot to ensure the water does not run out. You don’t want to caramelise them!
- Eat warm or cool and transfer to a glass Tupperware dish and keep in the fridge for 3-4 days. The left over sauce also makes a great liquid base for Bircher muesli.