"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Apple + Parsnip Crumble

By Meg Yonson

I Quit Sugar - Apple + Parsnip Crumble 01
Photo by: Benito Martin
  • 4 servings
  • Prep - 5 mins
    Cooking - 20 mins
  • Total - 25 mins
I Quit Sugar - Apple + Parsnip Crumble 01
Photo by: Benito Martin

Sweet and spicy! The parsnip is this apple crumble adds a nice earthy sweetness, which pairs perfectly with a little nutmeg. Top with your favourite crunchy things and bang into the oven until toasted. Serve with a dollop of cream or coconut yoghurt for the perfect easy dessert.  

Servings: 4
Preparation: 5 mins
Cooking: 20 mins

Ingredients

  • 2 large red apples, cored and diced.
  • 2 medium parsnips, grated.
  • 1 tablespoon butter.
  • 1 teaspoon rice malt syrup.
  • 1/2 teaspoon allspice.
  • 200 g heavy cream, to serve.

Crumb

  • 1/4 cup rolled oats.
  • 1/4 cup sunflower seeds.
  • 1/4 cup almond meal.
  • 1/4 cup coconut flakes.
  • 2 tablespoons butter, melted.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease a 15cm pie tin or baking dish with butter.

2. Add apples, parsnip, butter, allspice and rice malt syrup to a medium-sized saucepan. Place saucepan over low-medium heat. Cook for 10 minutes until apple softens. Place stewed apple and parsnip into the prepared baking dish.

3. To make the crumble, add all ingredients to a large mixing bowl. Toss until the butter coats everything. Scoop the crumb over the apple evenly. Place crumble into the oven and bake for 10 minutes until crumb is browned.

4. Once cooked, remove from the oven and serve among four bowls. Dollop on cream to serve.


Note

Gluten-free option: Replace oats with quinoa flakes.
Dairy-free option: Replace butter with coconut oil.

Styling by Gemma Lush.

Sweet and spicy! The parsnip is this apple crumble adds a nice earthy sweetness, which pairs perfectly with a little nutmeg. Top with your favourite crunchy things and bang into the oven until toasted. Serve with a dollop of cream or coconut yoghurt for the perfect easy dessert.

Ingredients

  • 2 large red apples, cored and diced.
  • 2 medium parsnips, grated.
  • 1 tablespoon butter.
  • 1 teaspoon rice malt syrup.
  • 1/2 teaspoon allspice.
  • 200 g heavy cream, to serve.

Crumb

  • 1/4 cup rolled oats.
  • 1/4 cup sunflower seeds.
  • 1/4 cup almond meal.
  • 1/4 cup coconut flakes.
  • 2 tablespoons butter, melted.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease a 15cm pie tin or baking dish with butter.

2. Add apples, parsnip, butter, allspice and rice malt syrup to a medium-sized saucepan. Place saucepan over low-medium heat. Cook for 10 minutes until apple softens. Place stewed apple and parsnip into the prepared baking dish.

3. To make the crumble, add all ingredients to a large mixing bowl. Toss until the butter coats everything. Scoop the crumb over the apple evenly. Place crumble into the oven and bake for 10 minutes until crumb is browned.

4. Once cooked, remove from the oven and serve among four bowls. Dollop on cream to serve.

Note

Gluten-free option: Replace oats with quinoa flakes.
Dairy-free option: Replace butter with coconut oil.

Styling by Gemma Lush.