Ever wanted Apple Crumble for breakfast? Well, now you can. I’ve healthified this traditional dessert to make it a tad better for you so that you can enjoy it any time of day. It’s still indulgent, but has waaay less sugar and much more good fat and fibre than your classic crumble. And bonus: it tastes incredibly good.
A Better Apple Crumble
- 1/4 cup maple syrup
- 1 cup smooth and runny nut butter (I used macadamia but cashew or almond would work well too!)
- 1/4 tsp salt
- 1 tsp vanilla
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 5 red apples peeled, cored, and cut into cubes. If you want to use a more tart apple likegranny smith, just omit the lemon juice!
- juice from 1/2 a lemon
- 1/2 cup maple syrup
- 1/2 cup smooth and runny nut butter
- 1/2 tsp salt
- 2 cups rolled oats
- desiccated coconut to sprinkle over the top (optional)
- Pre-heat the oven to 180C + fan.
- Have two big mixing bowls ready side by side, one for the filling, and one for the topping.
- Measure out the respective maple syrup, nut butter, and salt amounts into both filling andtopping bowls.
- Now add the rest of the filling ingredients to the filling bowl and mix until everything iswell combined. Pour apples into an oven-safe dish (mine was about 30cmx20cm and itworked well).
- Now add the rest of the topping ingredients to the topping bowl. Mix well until combined.Use your hand to sprinkle handfuls of the topping onto the apples. Sprinkle coconut ontop if using.
- Bake for 30-35mins until the topping is nicely golden. Don’t overbake as the filling will dryout.
- Serve with coconut yoghurt (I love the added tang to balance out the sweetness of thecrumble) or coconut cream or just go all out and serve with ice cream!