Apple crumble with cashew cream and Anvei Zion light blueberry confiture

Ingredients

Ingredients (12 servings)

For cashew cream and light blueberry confiture

• 4 tablespoons light blueberry confiture by Anvei Zion
• 4 tablespoons of unroasted cashews
• 5 tablespoons of water

for apples

• 3 “Pink Lady” apples, peeled, cored and cut into 1 cm cubes
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of natural vanilla extract

for the crumble

• 1/2 cup unroasted cashews
• 3/4 cup whole wheat flour
• 1/4 teaspoon of baking soda
• 1/4 teaspoon fine Atlantic sea salt
• 3 tablespoons unrefined canola oil
• Lemon zest from 1/2 lemon
• 2 tablespoons of lemon juice

Preparation

Making the cashew cream

• Put the cashews and water in a food mixer and mix until you get a smooth puree.

Making the apples

• Heat the oven to 180 degrees and line 2 pans with baking paper.
• Put the apples, cinnamon and vanilla extract in a bowl and mix well.
• Transfer to a pan and bake for about 10 minutes until browned.

Making the crumble

• Crush the cashews and lemon zest in a food processor for about 2 minutes until you get fine crumbs.
• Transfer to a bowl and add the 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 form a dough.
• Crumble the dough, transfer it to the pan and bake for about 10 minutes.
• Remove from the oven, crumble with a metal spoon and put in the oven for another 10 minutes.
• Take out, break again and return to the oven for another 5-10 minutes to form brown crumbs.

Serving

• Place one tablespoon of the crumble in a transparent glass and top it with about 2 tablespoons of apples
• Spread another spoonful of crumble on top and a spoonful of the cashew cream
• Finish with a spoonful of light blueberry confiture and serve