• micaela panzavolta

Healthy Apple Crumble

Apple crumble – and the smell of it cooking – is one of the most wonderful things about autumn. This healthy version uses dessert apples rather than tart cooking apples, meaning no sugar is needed for the filling to taste sweet and only a couple of maple syrup to sweeten the topping.

INGREDIENTS For the topping 75g oats 30g wholewheat flour, gluten free flour, or millet flour (do not use coconut flour) 25g chopped pecans 1 tsp ground cinnamon 2 tbsp pure maple syrup 25g unsalted butter, melted

For the filling 750g chopped red apple* 2 tbsp cornflour 1 ½ tsp ground cinnamon

METHOD Preheat the oven to 180˚C, and grease an 8”-square pan. To make the topping, combine the oats, pecans, 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 cornstarch, 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.

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