Apple and Oat Crumble
Crunchy, cinnamon coated crumble with spicy sweet apples. Can it get any better? Add a dollop of plain or vanilla Greek yogurt and you’ve got nutritious and delicious.
- 6 medium granny smith apples, peeled, cored and diced into 2cm cubes
- 1 tablespoon lemon juice
- 3 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- ¼ cup water
- 1 ½ cups rolled oats
- 1 ½ tablespoons slivered almonds
- 1 ½ tablespoons pepitas
- 1 ½ tablespoons pure maple syrup
- 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.
- 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.