Luke Hines’ Apple and Berry Crumble Cups

A special way to serve a classic dessert.

Luke Hines’ Apple and Berry Crumble Cups

I love a traditional crumble, but these little cups are a particularly special way to serve this classic dessert. And they can be whipped up in no time, which makes them the perfect treat for any day of the week.

Serves: Four
Time: 30 minutes

Ingredients

  • 2 tablespoons coconut oil, grass-fed butter or ghee
  • 2 green apples, cut into 1cm chunks
  • 500g (4 cups) mixed berries (fresh or frozen)
  • 2 tablespoons monk fruit syrup, maple
  • syrup or coconut nectar (optional)

Crumble

  • 160g (1 cup) macadamia nuts, roughly chopped
  • 60g (1 cup) shredded coconut
  • 50 (1/2cup) pecans, roughly chopped
  • 60 (1/2 cup) pumpkin seeds
  • 2 tablespoons monk fruit syrup, maple syrup or coconut nectar
  • 2 tablespoons coconut oil, grass-fed butter or ghee
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla bean powder or extract

Method

Preheat the oven to 160°C and line a large baking tray with baking paper.

For the crumble, mix all the ingredients in a large bowl, then spread out across the prepared tray. Bake for 10–15 minutes, or until aromatic and the coconut is golden brown (be sure to keep an eye on the mixture as it can burn quickly).

Remove from the oven and set aside to cool slightly. Meanwhile, melt your preferred cooking fat in a frying pan over medium heat. Add the apple and fry, stirring and turning often to get good coverage, for 3–4 minutes, or until slightly softened. Stir in the berries and sweetener of choice, if using, and cook, stirring constantly, for 5–6 minutes, or until the berries have broken down and their juices have begun to reduce and thicken.

To serve, spoon half the apple and berry mixture into four wide-mouthed glasses or ramekins then spoon over half the crumble mixture. Repeat with another layer of the apple and berry mixture and crumble.

Good to know: This recipe can be made in bulk ahead of time – simply whip up a big batch of both elements, store them in the fridge separately and plate it up when it’s time to serve.

Health hack: I love cooking with butter as dairy from grass-fed cows is packed with minerals as well as the fat-soluble vitamins A, D, E and K, which can help balance out our hormone levels.

The Fast Low-Carb Kickstart Plan by Luke Hines, Published by Plum, RRP $26.99, Photography by Mark Roper

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    COMMENTS

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    Yorkie
    27th Feb 2020
    3:18pm
    It would be helpful if you could include the nutritional values for these recipes, particularly the carbs and calories. Thanks.


    Tags: food, desserts, recipes,

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