Apple crumble is one of the desserts I look forward to every Fall since I moved up North. I’ve been making and trying all types of apple crumble since my Northern move. Now it’s a must bake in my fall/holiday baking. Over the past few years, I’ve made my apple crumble recipe healthier and tastier. With some experimentation this is by far the tastiest.
I’ve experimented with different oil bases, different seasonings for the apple layer, and different sweeteners for the top crumble layer. I used to make it with peeled apples, but have found that leaving the skin on is still tasty and requires much less work. Plus it’s nutritious with all the fibre.
Baking is so different than cooking in that it’s a science. With cooking, a lot of the time I can get away with getting creative and 99% of the time my dishes turn out. With baking, rules are supposed to be followed, and slight tweaks to recipes can result in major flops. I was thrilled when this apple crumble turned out with all the tweaks I gave it this year.
• 7 apples, cored and cut into chunks (you can leaves skin on if you like)
• a few pinches of stevia OR 2-3 tbsp honey
• 1 tsp cinnamon
• 1 tbsp fresh lemon juice
• 1 cup rolled oats
• 1 cup almond slices
• 1/3 cup almond flour
• ¼ cup maple syrup or honey
• ¼ cup coconut oil, liquefied
• 1 tsp cinnamon
• ¼ tsp sea salt
1. Preheat oven to 375F.
2. Place apples in a large bowl and toss apples with remaining ingredients for the apple layer
3. Place the apples in a baking dish (9×11 inches).
4. Combine all the dry ingredients in the crumble layer in a bowl
5. Combine all the wet ingredients in the crumble layer in another bowl
6. Combine all the wet and dry ingredients now
7. Spoon the crumble mixture on top of the apples
8. Cover dish with foil and poke holes in the foil with a fork
9. Bake for 40 mins, then remove the foil and bake for another 10-15 minutes to get the top to brown