Apples are in season at the moment and this healthy version uses dessert apples rather than tart cooking apples, meaning no sugar is needed for the filling to taste sweet. You can add in more nuts and seeds and replace the flour for a crunchier topping.
For the topping
- 75g oats
- 30g wholewheat flour, gluten free flour, or millet flour (do not use coconut flour)
- 25g chopped nuts or seeds
- 1 tsp ground cinnamon
- 2 tbsp organic maple syrup
- 25g coconut oil, melted
For the filling
- 750g chopped red apple*
- 1 ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- Preheat the oven to 180˚C, and grease an 8”-square pan.
- To make the topping, combine the oats, nuts/seeds, flour, and cinnamon in a small bowl. Make a well in the centre and pour in the maple syrup and melted butter. Stir until fully incorporated.
- For the filling, mix the apples with the cinnamon, and nutmeg in a large bowl until completely coated.
- Transfer the filling to the prepared pan, and gently press down with a spatula. Sprinkle evenly with the topping. (The topping tends to clump, so try to break it up into fairly small pieces.) Bake for 50-60 minutes or until the apple pieces are tender. The juices will start to thicken as the crumble cools.
* Fuji’s are ideal but Gala and Braeburn apples would work as well.