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Apple and Oat Crumble
A delicious treat that’s good for you? You bet. Tuck into this banana and blueberry loaf for a dose of healthy and happy.
Recipe notes
- If desired, serve with a spoonful of plain or vanilla Greek yogurt.
- Adapt this recipe to suit your preferences or what you have available. For example, replace the slivered almonds and pepitas with other nuts, seeds, dried fruit or shredded coconut.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
- If possible, choose apples grown locally in the Granite Belt region.
12
Serves
Serves of Fruit
(Per Serve)
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 2 ¼ cups wholemeal self-raising flour
- 1 teaspoon bi-carb soda
- 1 tablespoon ground cinnamon
- 1 cup milk
- ¼ cup pure vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 4 medium ripe bananas, mashed
- 1 ½ cups blueberries, fresh or frozen
METHOD:
- Preheat oven to 180°C.
- In a saucepan, combine the diced granny smith apples, lemon juice, 1 ½ teaspoons of ground cinnamon, 1 teaspoon of vanilla extract and water. Cook over a low heat, whilst stirring occasionally, until the apples have softened slightly. Transfer the apples and any remaining liquid to an ovenproof dish.
- To make the crumble topping, combine the rolled oats, slivered almonds, pepitas, pure maple syrup, the remaining 1 ½ teaspoons of ground cinnamon and the remaining 1 teaspoon of vanilla extract in a mixing bowl. Use your fingers to work the ingredients together. Once well combined, evenly spread the crumble topping over the apples in the ovenproof dish.
- Bake in the oven for approx. 30 minutes or until golden brown
- To serve, divide the warm apple and oat crumble among six bowls.
RECIPE NOTES:
NUTRITION: Per Serving
680
kJ
31g
Fat
19g
Sat. Fat
69g
Carbs
12g
Sugars
7g
Fibre
29g
Protein
1.25g
Salt
NUTRITION: Per 100 grams
43%
kJ
34%
Fat
83%
Sat. Fat
27%
Carbs
12%
Sugars
Fibre
65%
Protein
25%
Salt
