All summer long these weekend chills posts were about ways to beat the heat, but a couple of weeks ago I decided to change that. With autumn on the horizon, I thought it be best to drop the ice cream theme in favour of something a little more cozy, homey, and topical. So even though I forgot to tell you guys, I turned weekend chills into a breakfast themed posts. From now on let’s think of these more as brunch weekend hangouts, shall we?
Deep down in my heart I had doubts about posting this apple crumble recipe. I mean, beige on beige food isn’t going to make it into my favourite avocado rose filled Pinterest board. But, what can I say, I can’t help myself – it’s just so good that I’ll have to get over the fact it’s not a looker! And besides, it’s what’s on the inside, right?
This type of crumble is on constant rotation in our house. We make it when we’re wanting dessert and are too lazy to walk to the grocery store a block away (embarrassing but true), or when we’re wanting a leisurely breakfast and are out of the standard sourdough and avos. A couple of months ago Adam brought up the crumble game when he made one with a heavy sunflower seed topping. I was so blown away by how much more I loved the addition of seeds over nuts! I couldn’t believe I didn’t think of it myself. Sticking with the idea of seeds, I recently got in the habit of adding a couple of Tbsp. of tahini in lieu of oil and the results were amazing!
With the addition of only a couple of Tbsp. of tahini the crumble is brought into a whole new realm of richness and luxury and becomes a little more cookie-like. But like a healthy fruit filled cookie you can eat for breakfast! Um, I’m pretty sure that’s the best kind, too. We often use bruised and (my despised) mealy apples for our crumbles, because really who wants to eat them? This time of year apples are so abundant, it’s great to pick up some fun varieties and play around with types you’d normally not buy. I snagged some apples from my big sister’s garden last time we visited the island, but there should be loads of varieties at farmers markets or you-pick farms these days. If you ask me, it sounds like the perfect excuse to get bundled up in your favourite cute plaid shirt and head out for a fun farm filled adventure (with lots of cocoa).
Happy weekends, friends! And if you have any breakfast requests for weekend chills, I’d love to try to make them for you!
TAHINI + APPLE CRUMBLE
A handful of frozen raspberries, cranberries, or even some chopped pears add a nice twist to the base.
Print it Here
6-7 Apples, peeled, cored, + chopped
1 Tbsp. Maple Syrup
1/4 tsp. Cinnamon
1/2 tsp. Vanilla
2 Cups Oats
1/2 Cup Sunflower Seeds
2 Tbsp. Ground Flax
2 Tbsp. Flour (any kind will do. We like Spelt + Buckwheat)
Pinch Sea Salt
1/2 tsp. Ground Ginger
1/2 tsp. Ground Cinnamon
Touch of Nutmeg
2 Tbsp. Tahini
4 Tbsp. Olive Oil
5 Tbsp Maple Syrup
1/2 tsp Vanilla
- Toss the apple chunks with the maple syrup, cinnamon, and vanilla in a medium sized baking dish (or pie plate)
- In a separate bowl, combine all the other ingredients and either with a spoon or your hands, mix until combined.
- Sprinkle the oat crumble over the top of the apples and bake in a 180 C (350 F) oven for 30-40 minutes or until golden and the apples are tender.