Adding a pinch of pepper to honey-infused yoghurt brings out the sweetness and adds a slight twist to well-loved combination. Serve on top of apple crumble for a quick nutritious dessert.
Serves 4
1kg apples, peeled, cored and cut into wedges
30g butter
1 tsp fennel seeds
1½ cups wholegrain oats
¼ cup pumpkin seeds
1 tsp orange rind, grated
½ tsp ground cinnamon
⅓ cup unrefined brown sugar
90g butter (extra)
300g organic greek yoghurt
pinch cracked black pepper
1 tbsp lavender honey
Preheat oven to 200C. Put apple in a saucepan with butter and fennel seeds. Cover and cook over medium heat for 15 minutes or until soft. Spoon apple into 4 ramekins. Combine oats, pumpkin seeds, orange rind, cinnamon and sugar and then rub in butter (extra). Sprinkle over top of apple. Bake for 15–20 minutes or until crisp and golden on top.
Meanwhile, to make honey pepper yoghurt, combine yoghurt, pepper and honey. Serve warm crumble with honey pepper yoghurt.
