HEALTHY APPLE CRUMBLE
10 People
280 Cals
HEALTHY APPLE CRUMBLE
10 People
280 Cals
About the recipe
Golden, buttery and beautifully comforting, this Healthy Apple Crumble is everything you want from a classic homemade dessert.Underneath the crisp, rustic crumble is a generous layer of tender apples gently cooked with fresh orange and lemon juice, vanilla, cinnamon and a little maple syrup. The result is naturally sweet, fragrant and deliciously juicy, without being overly heavy or sugary.The graham-style crumble topping is made with oat flour and wholemeal spelt flour for extra texture, fibre and a wonderfully nutty flavour. As it bakes, the topping becomes crisp and golden while the apples bubble underneath — filling your kitchen with the most irresistible aroma.I’ve used gorgeous Bravo® apples in this recipe, but Pink Lady apples also work beautifully, or simply use any apple you love to eat. Keeping the skin on adds colour, texture and extra fibre, while also making the recipe wonderfully easy to prepare.Serve this crumble warm from the oven with thick Greek yoghurt for a wholesome dessert, or make it extra special with homemade custard or a scoop of vanilla ice cream.
Nutrition Per Serving
280
Calories
3g
Fat
0.3g
Saturates
28g
Sugars
245mg
Salt
6g
Protein
35g
Carbs
10g
Fibre
Ingredients
APPLE FILLING
- 8 gorgeous Bravo® apples cut into chunks with the skin on (Pink Lady apples or any apple you love to eat will also work beautifully)
- Juice of 1 orange or mandarin
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- ¼ teaspoon ground cinnamon
- 2 teaspoons cornflour or tapioca flour
- A splash of water to make a slurry
GRAHAM CRACKER CRUMBLE
- 130 g oat flour
- 150 g wholemeal spelt flour or gluten-free flour or almond flour
- 60 g raw sugar
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- 150 g cold slightly salted butter
- 1 teaspoon vanilla extract
- 1 –2 tablespoons cold water as needed
Method
TO MAKE THE APPLE FILLING
- Combine the apples, orange or mandarin juice, lemon juice, maple syrup, vanilla and cinnamon in a large, heavy-based pot.
- Cover and cook over medium heat for approximately 8 minutes, stirring occasionally, until the apples have softened slightly but are still holding their shape.
- Combine the cornflour or tapioca flour with a small splash of water to make a smooth slurry.
- Stir the slurry through the apples and cook briefly until the juices have thickened slightly.
- Remove from the heat and set aside while you prepare the crumble.
TO MAKE THE CRUMBLE
- Combine the oat flour, spelt flour, raw sugar, sea salt and baking powder in a large mixing bowl.
- Coarsely grate the cold butter over the flour mixture.
- Use your fingertips to gently rub the butter into the flour until the mixture resembles chunky breadcrumbs.
- Add the vanilla and 1 tablespoon of cold water. Mix gently until lovely, rustic crumbles begin to form.
- Add another small splash of water only if needed. Avoid overmixing — you want plenty of chunky pieces that will become crisp and golden in the oven.
TO ASSEMBLE
- Preheat your oven to 180°C fan-forced / 350°F.
- Spoon the apple mixture into a suitable-sized baking dish and spread it evenly.
- Scatter the crumble generously over the apples.
- Bake for approximately 25 minutes, or until the crumble is golden and the apple filling is bubbling around the edges.
- Remove from the oven and allow to rest for 5–10 minutes before serving.
- Serve warm with thick Greek yoghurt, homemade custard or vanilla ice cream.
GLUTEN-FREE CRUMBLE OPTION
If you'd like to make this crumble gluten free, simply use this delicious almond crumble instead:
100 g (1 cup) almond meal
100 g (⅔ cup) rice flour
90 g (½ cup) raw sugar or coconut sugar
Finely grated zest of 1 orange
100 g butter, softened to room temperature Mix everything together with your fingertips until lovely chunky crumbles form. Scatter generously over the apples and bake as per the recipe until golden and crisp. It's beautifully nutty, fragrant from the orange zest, naturally gluten free and absolutely delicious. 💛 For an apple and blackberry crumble, gently fold a punnet of fresh blackberries through the cooked apple mixture before adding the crumble topping. Don't waste the leftover crumble! I only used about ⅔ of the crumble mixture for this recipe. Add a few extra teaspoons of cold water to the remaining crumble until it forms a soft dough, roll into balls, flatten slightly and bake at 180°C fan for 12–15 minutes until lightly golden. The most delicious buttery oat biscuits.
100 g (1 cup) almond meal
100 g (⅔ cup) rice flour
90 g (½ cup) raw sugar or coconut sugar
Finely grated zest of 1 orange
100 g butter, softened to room temperature Mix everything together with your fingertips until lovely chunky crumbles form. Scatter generously over the apples and bake as per the recipe until golden and crisp. It's beautifully nutty, fragrant from the orange zest, naturally gluten free and absolutely delicious. 💛 For an apple and blackberry crumble, gently fold a punnet of fresh blackberries through the cooked apple mixture before adding the crumble topping. Don't waste the leftover crumble! I only used about ⅔ of the crumble mixture for this recipe. Add a few extra teaspoons of cold water to the remaining crumble until it forms a soft dough, roll into balls, flatten slightly and bake at 180°C fan for 12–15 minutes until lightly golden. The most delicious buttery oat biscuits.
