Apple and Oat Crumble

A warming crunchy crumble with sweet cinnamon-coated apples.
Snacks
Apple oat crumble
15 min prep
35 min cook
6 serves
1 serves of fruit
  • 6 medium granny smith apples
  • 1 tbsp lemon juice
  • 3 tsp ground cinnamon
  • 2 tsp vanilla extract
  • ¼ cup water
  • 1 ½ cups rolled oats*
  • 1 ½ tbsp slivered almonds
  • 1 ½ tbsp pepitas
  • 1 ½ tbsp pure maple syrup

*To make gluten free, replace oats with quinoa flakes.

  1. Preheat oven to 180°C.
  2. Peel, core, and dice the apples into 2cm cubes.
  3. In a saucepan, combine the apples, lemon juice, 1 ½ teaspoons of ground cinnamon, 1 teaspoon of vanilla extract and water. Cover and cook over a low heat, stirring occasionally, until the apples have softened slightly (around 5 minutes). Transfer the apples and any remaining liquid to an ovenproof dish.
  4. To make the crumble topping, combine the oats, almonds, pepitas, pure maple syrup, the remaining cinnamon and 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.
  5. Bake in the oven for 30 minutes or until golden brown.
  6. To serve, divide the warm apple and oat crumble into 6 bowls.

Serving Suggestion: Almonds and pepita seeds can be swapped for other nuts and seeds you may have on hand such as walnuts, sunflower seeds or pecans. Apples can be swapped for other fruits you may have on hand such as rhubarb, pears or berries.

Serve with reduced-fat Greek yoghurt, or a calcium-fortified dairy free alternative for a dairy free or vegan option.

Storage: Leftover crumble can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

Kids in the kitchen tips: Depending on your child’s age and skill, they can help measure the ingredients and prepare the crumble.

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 89g Per serving Per 100g
Energy (kJ) 410 460
Fat (g) 2.1 2.4
Saturated fat (g) 0.4 0.4
Carbohydrates (g) 16.1 18.1
Sugars (g) 10.5 11.7
Fibre (g) 2.9 3.2
Protein (g) 2.2 2.4
Sodium (mg) 2.7 3.0

Acknowledgement

Recipe originally developed in conjunction with Nutrition Australia Qld

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