UK
Apple Crumble
A wholesome twist on the British classic: sweet baked apples under a crunchy oat-and-almond topping, naturally sweetened with no refined flour or piles of sugar.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 8.
Ingredients
- 6–8 apples, peeled & sliced
- 1 tbsp maple syrup or honey (optional)
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1½ cups rolled oats
- ½ cup almond flour (or wholemeal flour)
- ¼ cup chopped pecans or walnuts
- 3 tbsp coconut oil or olive oil, melted
- 1 tbsp maple syrup for the topping
- Pinch of salt
Cooking Steps
Preheat the oven to 180°C (350°F).
Toss the apples with lemon juice, cinnamon and the optional maple syrup, then spread in a baking dish.
Combine the oats, almond flour, chopped nuts and salt.
Stir in the melted coconut oil and maple syrup until crumbly.
Scatter the topping evenly over the apples.
Bake 30–35 minutes until the apples are soft and the topping is golden.
Serve warm. It's lovely with plain Greek yoghurt.
Optional Enhancements
- Swap almond flour for oat or wholemeal flour
- Use pears for some of the apples
- Add a handful of berries for extra antioxidants
Plant & Growing Tips
- Apple trees: Plant bare-root trees in winter. Prune yearly
- Rhubarb: Plant crowns in early spring. Do not harvest in the first year
Natural Pest Control
- Aphids on apples: garlic or soap spray
- Codling moth: pheromone traps
- Slugs near rhubarb: eggshell barriers
Harvest
- Apples: Fruit is ready when it lifts easily from the branch
- Rhubarb: Harvest stalks only. Pick when 25-30cm. Twist and pull
Storing & Freezing
Keeps covered in the fridge up to 4 days; reheat in the oven. Freezes up to 2 months.
