Apple Crumble Breakfast Bowl


(Serves 4) – For the apple filling –
  • 6 apples (peeled and roughly chopped)
  • 1 tbsp HCW Agave Nectar 
  • 150ml  water
 – For the crumble –
  • 125g coconut oil (melted) 
  • 150g HCW oats, blended into a flour
  • 30g desiccated coconut
  • 100g HCW almond flour


  1. Set the oven to 180 degrees C.
  2. In a pot heat the apples, agave, cinnamon and water and allow to simmer until soft and golden.
  3. Meanwhile, massage the coconut oil through the oat, coconut and almond flour, until you get a breadcrumb-like consistency.
  4. Pour crumble mixture into a large pan and toast on the stove, stirring continuously for 10-15 minutes. It should be crispy and golden brown. Doing it in 2 or 3 separate batches makes it easier to get the toastiness right. 
  5. Divide the apple filling into small bowls, top with the toasted crumble mixture and serve with coconut yoghurt, cream, nuts and cinnamon sprinkled on top. Enjoy!