Apple crumble with dates, walnuts oats coconut and spices

This morning I got up early and headed to the frenchs forest farmers markets, in my shopping bag I picked up 2 kg bags of organic mandarins and gala apples I also had a steaming hot chai and a delicious samosa, but my most interesting purchase by far was raw key lime coconut pie from the goodness company it was the perfect blend of sweet sour, creamy and a crunchy base, I highly recommend tracking these girls down and trying some of there raw delights!

This is a twist on a tradition apple crumble with yummy spices and buckwheat kernels and a rye and oat crunchy topping

Apple base

6 gala apples, cored, peeled and cut into small chunks
2 cinnamon sticks
2 tablespoons rapadura sugar
3 tablespoons organic butter
1 cup dried date, chopped

Topping

1 cup whole organic oats
2 tablespoons buckwheat kernels
2 tablespoon shredded coconut
2 tablespoons rapadura sugar
2 tablespoons organic rye flour
1 cup raw walnuts, chopped
1 teaspoon ground cinnamon
1 teaspoon ground cardamon
1 teaspoon ground ginger



In a wide saute pan, melt the butter gently and add the rapadura sugar. Stir around, pour in the apples and dates and give another good stir, put the lid on and cook on medium heat so there is some steam to cook the apples for ten minutes.
In a bowl mix together all the topping ingredients, when the apples mixture is cooked pour into a baking dish reserving the butter mixture. Pour the butter mixture from the apples into the bowl of your dry topping ingredients, if necessary add a little more melted butter and put on top of the apple base. Cook for 20 minutes and serve with sheep's yoghurt or some yummy bio dynamic organic barrambah yogurt.