Apple Oat Crumble
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Apple Oat Crumble
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Healthy recipe for Apple Oat Crumble with reduced sugar and made extra crispy with toasted oats. Serve with ice cream, cream, salted caramel sauce - or just like the French do: on its own.
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Ingredients
Oat Crumble Topping
- 100 g (3.5oz/ 1¼ cups) porridge oats medium
- 100 g (3.5oz/ 1¼ cups) all-purpose flour plain
- 50 g (1.75oz/ ¼ cup) brown sugar soft, light
- good pinch fleur de sel salt
- 100 g (3.5oz/ 8 tbsp) butter cubed, between cold to room temperature, unsalted
Apple Crumble Filling
- 1 kg (5-6) apple Granny Smith, French Delicious (weight once peeled
- 30 g (1oz/ 2 tbsp) butter unsalted
- 30 g (2 tbsp) sugar
- 1 teaspoon vanilla sugar or powdered vanilla/extract
Instructions
- Combine all the crumble ingredients an a large bowl. Lightly rub the butter through your fingertips until the mixture resembles breadcrumbs. Set aside.Tip: if making double quantities of crumble, freeze the other half for an extra speedy dessert next time.
- Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
- Peel, core and chop up the apples roughly into chunks. Melt the butter in a large non-stick frying pan over medium heat. Toss in the apple chunks with the vanilla and sprinkle over the sugar. Fry briefly, turning the apples in the butter and sugar for about 5 minutes. The apples should not be mushy, just cooked and lightly caramelised.
- Transfer to the gratin or pudding dish (no need to butter it) and sprinkle on a generous amount of crumble until the apples are completely covered.
- Bake for about 35 minutes, or until the top is toasted and lightly browned.
Notes
- Serve warm or at room temperature - either on its own, with vanilla ice cream, custard or salted caramel sauce. For the adults, accompany with a Calvados/Drambuie ice cream. Also delicious with chestnut vanilla ice cream.
- Serve warm or at room temperature - either
- The crumble freezes well, so ideal for making in advance.Tip: make double quantities of the crumble topping and freeze the other half for an easy advanced prep dessert.
- Nutrition (465 calories per 236g serving): 4g protein; 20g lipids; 67 carbohydrates; Glycemic index: 35.
- Use 75% apples and make up the rest with either freshly chopped rhubarb or fresh blueberries.
- For a holiday version, bake the crumble with a layer of mincemeat.
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