This superb apple crumble features in my forthcoming book The (Mostly) Mesolithic Diet. It was a favourite of all discerning dire wolves, marauding mastodons and a sturdy species of opportunistic hominids.
4 large granny smith apples, peeled, cored and sliced thickly
1/2 cup sultanas
Juice of one orange
Approximately 2 tablespoons water
I cup almond meal
1/2 cup desiccated coconut
1/2 cup hazelnut meal
Approximately 1 tablespoon butter
1 tablespoon honey (if this is too sweet, try 3 teaspoons or so)
1/2 teaspoon ground cinnamon (optional)
Preheat oven to 180 celcius
Start with the fruit layer: Place the peeled and sliced apples into a medium saucepan with the sultanas, orange juice and water. Cook on a low heat, covered, until the apples are soft. Check frequently to ensure your apples are hydrated, but don’t overdo the liquid.
When your apples are soft, remove from the heat, drain excess liquid and spread them evenly over the base of a medium-sized casserole dish.
Now make the topping
Combine the almond meal, coconut, cinnamon and hazelnut meal in a mixing bowl. Add the butter and rub into the mix with your fingertips until it resembles coarse breadcrumbs. If it’s a bit dry, add a little more butter if you want.
The next bit is a little sticky. Add the honey and do your best to mix it through. Sprinkle the topping over the apples and shove it in the oven.
Cook for about 30 minutes until the top is a sweet golden brown.
Serve plain or with a little yoghurt.
This quantity will serve a baby mastodon, a mini dire wolf and 4 hungry humans.