Now that apple season is here, I wanted to make a apple crumble with nutrient rich ingredients.

This apple crumble is so delicious. The recipe doesn’t contain any refined sugar so the natural sweetness comes from the apples. It is also vegan. In the topping instead of using flour, I used Organic Buckwheat Flour. In addition, I added Buckwheat to the filling. The buckwheat got nice and soft while it baked in the oven. Also, it got infused with some of the apple’s flavor so you can’t even taste the buckwheat. This is a great way to add grains or seeds like buckwheat, quinoa, barley, or farro that kids refuse to eat alone.

You may also just use fruit(s) for the filling and leave out the grains/seeds.

Buckwheat is full of many wonderful nutrients some of which are the following.

Protein
B Vitamins
Folic Acid
Iron
Zinc

To learn more about Buckwheat, please refer to the link provided below.

http://www.livestrong.com/article/286348-buckwheat-nutrition/

Step By Step Instructions

Cooking the Buckwheat:

Buckwheat might contain some stones, therefore, before cooking it, it’s best to remove anything that’s not a buckwheat.

Measure 1/4 cup of Buckwheat and place it in a pile on one side of a large plate ( I place mine on the top). Using your fingers, individually move the buckwheat towards the bottom of the plate. If you notice any stones or anything else that doesn’t resemble a buckwheat, remove it from the pile and place it on a paper towel, or in this case a measuring cup, to discard later. Once this process is complete, you will have a new pile on the bottom of the plate which will only contain Buckwheat without any stones or other foreign objects.

To clean the buckwheat, place the buckwheat in a mesh strainer and run water over it to give it a rinse. Set it over the plate to allow for the excess water to drain.

Add 1/2 cup of filtered water to a saucepan and bring it to a boil over high heat.

Once it starts to boil add the rinsed buckwheat

Give it a stir.

Place a lid over the saucepan. Lower the heat to low and bring it to a simmer. Allow the buckwheat to cook.

Once all the water has been absorbed, which can take about 15-20 minutes, the buckwheat has been cooked. Turn off the heat and cover it with the lid. I like to let it sit for an additional 5-10 minutes off the heat.

The Topping:

I used buckwheat flour instead of regular flour to provide more nutrients to this dessert. Also, buckwheat is gluten free which makes this dessert even better. My family and I love all things Buckwheat!

To a bowl add the following ingredients:

1/2 cup of buckwheat flour ( can also use almond flour or place oats in a food processor and pulse until it resembles flour)
1 cup of oats (I used organic old-fashioned rolled oats)
1/4 teaspoon ground cinnamon
5 tablespoons of melted coconut oil (if coconut oil is in a solid state, place 3 heaping tablespoons of coconut oil to a bowl and place it in the microwave for 15 seconds or until it’s melted. Then add the 5 tablespoons of the oil to the bowl).
3 tablespoons of filtered water
2 tablespoons of maple syrup

Mix all of these ingredients together until the topping starts to come together. You know it’s ready when you grab some in your hand and the ingredients stick to one another.

Set the topping aside.

The Filling:

Preheat the oven to 375 Degrees Fahrenheit

Thoroughly wash 4-5 large apples and 2 large plums under cold water. I used Gala apples

Peel the skin off of the apples, remove the core and cut them into 1/2 inch slices.
For the plums, remove the pit and dice the plums into 1 inch pieces.

To a bowl, add the following ingredients:

the apples and the plums
the cooked buckwheat
1/4 teaspoon of ground cinnamon
1/8 teaspoon of freshly grated nutmeg

Mix all the ingredients together and transfer them to a 8 inch square baking dish.

Sprinkle the prepared topping over the apple/plum filling

I covered mine with unbleached parchment paper to allow the filling to cook and to prevent the topping from getting too brown or overcooked.

Bake for 30 minutes covered with the unbleached parchment paper.
Remove the parchment paper and let it bake for an additional 20-30 minutes or until the topping is darker in color and the filling is bubbling.

Allow it to cool before serving.

The topping was a bit crunchy and crisp. My toddler was able to chew it since he has his molars. However, I placed it in a glass food storage container, covered it with its lid and allowed it to sit overnight or for a few hours. This allowed the topping to become soft. I then stored it in the refrigerator.

Pureed Baby Food: For babies not new to solids, may blend this in the blender until it’s at a puree consistency (might need to add some filtered water if it doesn’t fully blend).

Happy Bowl is by ezpz

Recipe

Apple Plum Crumble

Ingredients:

Buckwheat:

1/4 cup Buckwheat
1/2 cup of filtered water

The Topping:

1/2 cup Buckwheat Flour ( can also use almond flour or oats)
1 cup of oats (I used organic old-fashioned rolled oats)
1/4 teaspoon of ground cinnamon
5 tablespoons of melted coconut oil
3 tablespoons of filtered water
2 tablespoons of maple syrup

The Filling:

4-5 large Gala apples
2 large plums
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
the cooked buckwheat

Instructions:

Cooking the Buckwheat:

Buckwheat might contain some stones, therefore, before cooking it, it’s best to remove anything that’s not a buckwheat.

To clean the buckwheat, place the buckwheat in a mesh strainer and run water over it to give it a rinse. Set it over the plate to allow for the excess water to drain.

Add 1/2 cup of filtered water to a saucepan and bring it to a boil over high heat. Once it starts to boil add the rinsed buckwheat. Give it a stir. Place a lid over the saucepan. Lower the heat to low and bring it to a simmer. Allow the buckwheat to cook. Once all the water has been absorbed, which can take about 15-20 minutes, the buckwheat has been cooked. Turn off the heat and cover it with the lid. I like to let it sit for an additional 5-10 minutes off the heat.

The Topping:

To a bowl add the following ingredients:

1/2 cup of buckwheat flour ( can also use almond flour or place oats in a food processor and pulse until it resembles flour)
1 cup of oats (I used organic old-fashioned rolled oats)
1/4 teaspoon ground cinnamon
5 tablespoons of melted coconut oil (if the coconut oil is in a solid state, place 3 heaping tablespoons of coconut oil to a bowl and place it in the microwave for 15 seconds or until it’s melted. Then add the 5 tablespoons of the oil to the bowl).
3 tablespoons of filtered water
2 tablespoons of maple syrup

Mix all of these ingredients together until the topping starts to come together. You know it’s ready when you grab some in your hand and the ingredients stick to one another.

Set the topping aside.

The Filling:

Preheat the oven to 375 Degrees Fahrenheit

Thoroughly wash 4-5 large apples and 2 large plums under cold water. I used Gala apples

Peel the skin off of the apples, remove the core and cut them into 1/2 inch slices. For the plums, remove the pit and dice the plums into 1 inch pieces.

To a bowl, add the following ingredients:

the apples and the plums
the cooked buckwheat
1/4 teaspoon of ground cinnamon
1/8 teaspoon of freshly grated nutmeg

Mix all the ingredients together and transfer them to a 8 inch square baking dish. Sprinkle the prepared topping over the apple/plum filling.

Note: I covered it with a unbleached parchment paper to allow the filling to cook and to prevent the topping from getting too brown or overcooked.

Allow it to cool before serving.

Note: The topping was a bit crunchy and crisp. My toddler was able to chew it since he has his molars. However, I placed it in a glass food storage container, covered it with its lid and allowed it to sit overnight or for a few hours. This allowed the topping to become soft. I then stored it in the refrigerator.

Enjoy!