Easter wouldn't be Easter without a (nut) roast and a roast wouldn't really be a roast without an apple crumble at then end. So when Debenhams sent me some new products to try, I decided to use them to make this classic even better. I used the  Magimix Cream Le Micro Mini Chopper to make a thick, creamy, dairy free alternative to clotted cream (beware, once you've made this you can't stop eating it). And the OXO Handheld Spiralizer to create little apple noodles, which means you don't have to pre-stew as the apples are thin enough to bake straight away (woohoo).
For the clotted cream
2x cans of coconut cream (left in the fridge overnight)
2 tbsp coconut oil based margarine
1 tsp icing sugar
1. Scoop the hard top of the coconut cream (leave the liquid for something else) in to the Magimix Mini Chopper, then add the margarine and icing sugar and pulse until well combined.
2. Scoop the cream in to a glass jar and let it sit in the fridge while you make the crumble.
For the apple crumble:
Serves 2- 4
50g cold coconut oil margarine
75g oat flour
75g ground almonds
25g rolled oats
75g demerara sugar
2 large cooking apples, peeled
75g soft brown sugar
1/2 tsp cinnamon
1. Preheat the oven to 180 degrees, then add the margarine, oat flour and ground almonds to a bowl and rub between your fingers until you get a bread crumb consistency.
2. Mix in the oats and sugar and then pop to one side.
3. Spiralize the cooking apples with the OXO Spiralizer, until you have lots of appley noodles, then transfer to a bowl and coat with the sugar and cinnamon.
4. Press the apples down in to individual dishes, or one medium dish and then top with the crumble mixture.
5. Bake in the oven for around 20 minutes, until golden brown on top, then remove from the oven and leave them to cool for a couple of minutes.
6. Once a little cooler, top with the clotted cream and dig in!