Historically, Apple Crumble holds a special place in my heart.
In my extremely brief history, Apple Crumble has made a feature at the best of times. It's a bit of the "chicken or the egg" situation; is the Apple Crumble there because its the best of times? Or is it the best of times because of the crumble. Like the chicken and egg debacle we'll never truly know but we can take solace in crumble. Thats all that really matters. 

In Steiner land, where I went to school; children regularly dance around maypoles, make flower crowns, bushwalk, look at mushrooms, build, draw, play with veils and colour and its a pretty rad existence. We also were crumble masters. We cooked every week, whether it be weird unleavened bread, vegetable soups, raw vegetables (!) or crumble.  Of course, the Apple Crumble was sugar free, whole wheat, gentle-on-kindy-kids-tummy's and kids-with-food-intolerances friendly. More than all of that, it was made with total reverence: reverence for the bees who had toiled and pollenated our fruit, to the farmers, the sun, the rain, the birds and all the other elements operating in harmony. It was with that gratitude that we created something to share and be proud of our creation in the process. The emphasis in Steiner education was teaching children through experience and hands-on creativity; whether that be over kneading bread or delicately cutting the apples every little-one had brought in from home that day. Route learning doesn't necessarily give you the understanding as a child to grasp the "Whys?" we have, especially as children. Teach by doing. 

So, I did what anyone would do; I meshed two great lifelong passions of mine - crumble and herbs. I updated it, spiked it with herbs á la tonic and elevated its vibrations exponentially to grand proportions, through the stratosphere into a Universal Consciousness dimension where the physical no longer exists. All that exists is high vibe Crumble. (You can quote me on that.) 

We drove an hour and a bit outside of Sydney to Bilpin Springs Orchard in Bilpin, Sydney's Fruit Bowl (nothing like the Super Bowl but it's the only "bowl" I'll partake in) where the soil is lush and the orchards are at every stop. It was  the dead of Sydney winter, which realistically isn't that dead, and really not a winter. It was legitimately the last day of apple picking season so no one was around. I learned about apples, accidentally touched some rotton ones (below) and frolicked with no holds barred which is a girlish dream of mine. I bought more apples than I could physically eat, for the price of an overpriced Sydney one. It was wild.

The result is a Crumble that will support you through the Winter season; a harmonious amalgamation of ayurvedic knowledge - crumble-fied. When winter/autumn hits, we find ourselves turning inwards, often Seasonal Affective Disorder hits and we become acutely aware of what is and isn't happening (traditionally Winter should be a time for regeneration and introspection). Sometimes, we get sad, stressed, sick, our adrenals are shot, our bodies tired, digestion sluggish. The recipe contains a bit of magic - for every time of year but I made it specifically for the cooler months.

The addition of Mucuna Pruriens will enhance Dopamine uptake in the brain, gently supporting your bodies ability to cope with stress, with a touch of Ayurvedic Wonder herb, Ashwagandha; with adaptogenic qualities that will ensure your equipped to handle the ups and downs of the seasons, regulating your bodies hormones and immune function. Cooked apples in ayurveda are extremely beneficial in stimulating digestion and supporting your digestive fire . Aromatics are great for stimulating digestion, so the addition of super aromatic cardamom prevents stagnation of food and assists with when you eat too much crumble. Cinnamon is incredibly warming and stimulating, it regulates your blood sugar levels though NEWS FLASH: FRUIT DOESN'T REALLY NEED SUGAR. So this crumble isn't crazy sweet because sugar makes me an angry bitch.


For the Crumble

1/2 cup of Shredded Coconut
1/2 cup of Rolled Oats
2 cups of Spelt Flour
1/4 cup of Brown Rice Flour
1/3 cup of coconut sugar (or maple sugar!)
1 TBSP of Mucuna Pruriens
1 TBSP of Ashwaghanda
1/2 cup of MELTED Coconut Oil


Apples (obviously...) - 8 chopped
1/2 tsp of vanilla
1 tsp of caramum/mom
1 tsp of cinnamon