Apple Crumble


One of my favourite things to do when the weather gets a little colder outside is to get into the kitchen and bake apple crumble.  I love it how the whole house gets filled with sweet aromas of vanilla and spice and how warm and cozy the house gets from a day spent having fun, baking in my kitchen.  Apple crumble is one of those comfort food dishes that is so simple to create and so delicious to eat.

I love to use red apples or nice golden delicious apples as they are lovely and so naturally sweet so you don’t have to add a load of sugar.  Vanilla is a must and a pinch of cinnamon adds that finishing touch that all apple crumbles need.  I vary the crumble topping depending on what I have in the fridge. Rolled oats, quinoa or almond meal form the base  - depending on how I feel, then aromatics such as cinnamon and vanilla are combined with organic maple syrup and a delicate drizzle of cold pressed macadamia nut oil.

What’s great about it:
Apples are high in fiber (around 5 g) they contain both soluble and insoluble fiber which is great for a healthy digestive system.  The soluble fiber is known as pectin and the beauty of this fibre is that it has the power to help lower cholesterol, keep you regular and stabilize blood sugar, as well as decrease the appetite for hours. I’ve also used macadamia nut oil in my recipes which works as an anti-inflammatory and replaces traditional trans fats + margarines found in most store bought crumbles.

Filling
6 medium sized apples  - approx 1 kg (2  1/4 LB) (I love to use pink lady, fugi apple or golden delicious)
1 cup (250 ml / 9 fl oz) 100 % apple juice
1 teaspoon vanilla extract, paste or 1 vanilla bean
1/4 teaspoon ground cinnamon
zest from 1/2 orange

Crumble topping
1  1/2 cups rolled quinoa (120 g / 5  oz) – or your choice of  (see notes )
50 g organic desiccated or flaked coconut (1/2 cup / 1  1/2 oz)
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract, paste
3 tablespoons organic maple syrup
3 tablespoons macadamia nut oil or cold pressed coconut oil
50 g (1/2 cup / 1  1/2 oz) walnuts or macadamia nuts (optional)

Wash the apples.
Cut into wedges with the skin left on – make sure to remove the centre core.
Place the apples into a large heavy based pot.
Combine with the apple juice, vanilla, cinnamon and orange zest.
Cook over a medium – low heat for about 20 – 30 minutes – stirring occasionally until the apples have completely softened and collapsed. I like to cover the pot for the first 10 minutes of cooking, which allows for more liquid to be released from the apples and helps to keep them moist.  Remove the lid for the last 10 minutes of cooking, if necessary which helps some of the excess moisture evaporate. You apples are now ready – taste them and adjust if necessary.
To make the crumble combine rolled quinoa or your alternatives as well as coconut, cinnamon, vanilla, maple syrup, oil and walnuts into a food processor or dry jug in the Vitamix.
Process for a few seconds or until mixture is combined and lovely and crumbly. Taste and adjust if necessary.
Preheat your oven to 160 C / 315 F.
Pile your apple mixture into a suitable sized pie or baking dish.
Scatter the crumble over the top.
Bake for 30 minutes or until the crumble is golden and delicious looking.
Remove from the oven and serve alone or with your choice of custard, yoghurt or coconut cream.
Serves 8

NOTES:
Use rolled quinoa or almond meal if gluten free in place of the oats.
For oats use – 150 g / 5 oz/ 1  1/2 cups)
For  almond meal (GF – 150g / 5  oz/ 1  1/2 cups)

FLAVOURING OPTIONS:
Add a handful of raspberries or blueberries to the apple before filling.
When in season – swap some of the apples with 2 – 3 fresh raw peaches cut into wedges.
Fold through the pulp of 2 -3  passionfruit before baking.

NUTRITIONAL INFO PER SERVE:
Protein: 2.8 g
Total fat: 10.8 g
Saturated: 4.4 g
Carbs: 24 g
Sugars: 24 g
Fibre: 3.4 g
Kilojoules: 1000
Calories: 240

 

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Comments
25 Responses to “Apple Crumble”
  1. Michelle says:

    Hi Teresa

    I am not sure if anyone else is having the same problem but everytime I try to “Pinit” your recipes I keep getting an error message. I don’t seem to have the problem with any other site?

    I have some rhubarb that I was planning on incorporating with a crumble tonight and this would be perfect!

    Thanks

  2. Julie B says:

    Thanks Teresa, it looks fabulous. Adding the ingredients to the shopping list today.

  3. Ai Mie says:

    Amazing as per usual Teresa. I can’t wait to bake this one up! Hubby will be happy :) Thanks again!

  4. Emily says:

    Cannot wait to make this, yum! :)

  5. Nicole says:

    OMGosh this is the bomb! Had everything here and made it yesterday and had some tonight. DELICIOUS, thank you.

  6. Mich T says:

    I recently enjoyed Apple Crumble that was served at a Meditation Camp. So of course I had to make it myself. I used organic ingredients & fruit (apples & blueberries). But used Rolled oats for the crumble. Looking forward to surprising every one at dinner tonite! Thank you I love the recipe!

  7. Sarah says:

    Yum. Looks beautiful, will definitely be trying this out. Love the recipe…..

  8. Robyn says:

    Teresa, is rolled quinoa the same as flaked quinoa?

  9. Steph says:

    I had a mountain of apples that I needed to use and saw this recipe on the front of the website. Amazing and delicious!!! Might just be my new favorite Healthy Chef recipe!
    Robyn – yep flaked quinoa for the top worked well

  10. Ali says:

    Best. Apple. Crumble. Ever.
    Thank you.
    I’ve made this 3 times in the past week. Yummo.

  11. Marita says:

    I Just made this awesome crumble so good and so easy thanks for inspiring me on a daily basis Teresa

  12. Nicki says:

    Seriously awesome recipe! Will be a regular treat. Thanks Teresa

  13. julie says:

    thank you.. brings back memories of my grandmother,
    and great grandmother..loved going to visit..always got apple crumble
    for desert..just love it..food memories..love xxx

  14. Lynne says:

    I can’t wait to make this, today is the perfect day for this recipe, rainy & cold. Love your work!

  15. Chris says:

    Love the website Teresa.

    Can the apple mixture be left out for an hour or so before cooking? I’d like to serve fresh out of the oven. Or would it be better to cook it and then rewarm as needed?

    Thanks :)

    • yes it can – because you’ve already cooked the apple. So no probs….best served out of the oven – but is lovely the next day when you reheat it and enjoy with thick yoghurt. :)

  16. Lisa Archer says:

    I made this last night and was YUM! added some homegrown rhubarb and served with coconut cream. Even good enough for breakfast the next morning :) Another great recipe Teresa.

  17. Sandra Darcy says:

    love the idea with rhubarb and coconut cream

  18. Kelly says:

    This was beautiful! I served it with coconut ice cream and it was perfect. What a great recipe! P.s. the whole house smelled like apples! :-)

  19. Kyla says:

    Hello!

    Is the quinoa 1 1/2 cup of cooked quinoa or uncooked?

    Thanks :)

  20. Nicole says:

    This recipe looks amazing. I have been looking for one that does not require flour or butter and here it is, PERFECT! I just have one question, I am not a fan of maple syrup so I was wondering if you think honey would be a good substitute for that?

    Thank you

  21. Darcie says:

    Made this tonight (but halved the recipe since my boyfriend doesn’t like apple-based desserts so it’s only me!), and it is delicious! Doesn’t taste at all as what I sometimes think of as ‘healthy food trying to taste like dessert’ hehe – it is wonderful. Also couldn’t believe how quick and easy it was to make. We don’t have a food processor so I used my blender and it worked perfectly. Will definitely make it again!

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