Apple Compote with Buckwheat Flake Crumble
Apple Compote with Buckwheat Flake Crumble
2015-09-18 15:48:44
Apples are readily available year round so this recipe is super easy and delicious any time of year! The vanilla sauce is a delicious cream-like accompaniment.
Filling
- 6 large sweet apples
- 2 tbs brown sugar
- 1 tsp butter
- 1/2 the juice of one lemon
- 1/4 tsp cinnamon
Crumble
- Dry Ingredients
- ¾ cup raw buckwheat flakes
- ¼ cup raw sunflower seeds
- 1 tsp cinnamon
- 1/8 cup sugar
- Wet Ingredients
- 1 Tbsp unsweetened applesauce
- 1/8 cup honey
- 2 Tbsp peanut butter
- 1 tsp vanilla extract
Vanilla cream
- 1/2 cup plain Greek yogurt
- 2 tbs honey
- 1/2 the vanilla beans of a pod, or 1 tsp of vanilla extract
Vanilla Cream
- Mix honey and vanilla into the yogurt and set aside. This can be made ahead as the flavors will enhance as it sits. This is also a great recipe to use to dip fresh fruit into!
For Filling
- Core, peel and slice apples into thick slices.
- Place butter in a pan and melt. Once the butter is melted add the apples and brown sugar. Cook for about 2 - 3 minutes then add cinnamon and lemon juice. Continue to cook until apples are tender (about 3 - 4 more minutes). Dived apples between the serving dishes and set aside.
For Crumble
- In a medium bowl, mix the dry ingredients.
- In a smaller bowl, mix the wet ingredients until combined. Add wet mixture to dry ingredients and stir until the dry ingredients are thoroughly coated and wet.
- Melt 1 tsp of butter in pan on low heat. Add crumble and cook until golden brown; stirring constantly so the crumble doesn’t burn.
- Divide over top of each bowl and serve with vanilla cream on the side or on top of the apple crumble. For a fancier occasion, layer the apple and crumble in a glass or jar to make a parfait using the yogurt sauce for the topping.
Notes
- As local fruits come into season, substitute the apples for any fruit such as peaches, blueberries or strawberries! You can also mix fruits together!
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