Apple Crumble with Cashew cream and Anvei Zion Blueberry Light Confiture


(12 servings)

Cashew cream and Blueberry Light Confiture:

4 Tablespoons of Anvei Zion Blueberry Light Confiture
4 Tablespoons of unroasted Cashew
5 Tablespoons of Water



3 Pink Lady Apples, peeled and pitted, sliced to cubes of 1 cm
½ Teaspoon of Cinnamon

½ Teaspoon of Natural Vanilla Extract


½ Cup of unroasted Cashew

¾ Cup of Whole Wheat Flour
¼ Teaspoon of Baking Soda
¼ Teaspoon of fine Atlantic Sea-Salt
3 Tablespoons of unpurified Canola Oil
Lemon grate of ½ a Lemon
2 Tablespoons of Lemon Juice


Cashew cream

Insert the Cashew and the Water to the Mixer and mix until you get a smooth puree.

Heat an oven to 180° C and pad 2 baking dishes with baking paper.
Insert the Apples, Cinnamon and Vanilla Extract to the bowl, and mix well.

Pass to the baking dish and bake for 10 minutes, until it is browned.


Crush the Cashew and Lemon grate in a food processor for 2 minutes, until you receive fine crumbs.
Pass to a bowl and add Baking Soda, Salt and Flour.
In a separate bowl mix the Lemon Juice, Oil and Vanilla Extract.
Add the wet mixture to the dry mixture and mix to create dough.
Crumble the dough, pass it to a baking dish and bake for 10 minutes.
Take out of the oven, crumble with a metal spoon and insert to the oven for 10 more minutes.
Take out of the oven, break it again and return to the oven for 5-10 more minutes to create brown crumbs.



Put one tablespoon of the crumble in a transparent glass and on it 2 tablespoons of apples.
Spread above another tablespoon of crumble and on it a teaspoon of the cashew cream.
Finish off with a teaspoon of confiture and serve.

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