Sometimes I crave an unpretentious old fashion apple pie or apple crumble from Holland! Aah, the sweet memories from strolling at the Noordermarket and treating myself with an apple pie from Winkel 43 at the end of my shopping spree.
Moreover, right before having my period (famously known as PMS), that’s the time I reeeaally want something sweet and comforting. This is all in order to prepare me for the mental challenge (read mood swings) I’ll be facing. Most importantly, I’m sacrificing myself to protect my dear family from my uhm, emotional outbursts. In other words, nailing this apple crumble was kind of a big thing.
A Healthified Apple Crumble
After lots of trials and errors, to finding the ultimate “healthified” recipe of the beloved apple crumble, I finally did it! I say healthified, that is to say, this apple crumble doesn’t require butter, eggs, all-purpose flour, and a ton of sugar. Does it taste the same as my favorite apple crumble at Winkel 43? The honest answer is not quite. However, it tastes even better because it’s “guilt-free” and a great treat you can even have for breakfast. For breakfast! It’s that wholesome and good for you. So get your ingredients ready and let’s bake friend.
Need more breakfast ideas? Head over here to have a look into my favorite brekkies.
The Healthier Apple Crumble
Makes 6 servings
Ingredients
Filling
- 3-4 crisp apples (peeled and thinly sliced lengthwise)
- 2 tablespoon lemon juice
- 2 tablespoon water
- 2 tablespoon coconut sugar (use 1 tbsp for less sweet)
- 1 teaspoon ground cinnamon
- 2 tsp cornstarch
Topping
- 2/3 cup rolled oats
- 1/3 cup wholewheat flour (or substitute for gluten-free options such as gluten-free blend, oat flour or almond flour)
- 2-3 tablespoon coconut sugar (use 2 tbsp for less sweet)
- 1/3 cup chopped raw almonds
- a pinch of pink or sea salt
- 1 teaspoon ground cinnamon
- 1/3 cup coconut oil
Instructions
- Preheat oven to 175 Celcius and use a 20 x 20 cm pan or Glasslock bakeware made from glass.
- To a medium mixing bowl, add sliced apples and mix with the remaining ingredients for the filling. Toss everything to combine. Transfer apple mixture to the baking pan and pour any remaining liquid over the apples.
- In the same mixing bowl, add the topping ingredients and stir to combine using a spatula or your hands. Then, crumble the topping over apples in an even layer.
- Bake for 30-35 minutes until the apples are tender, and the topping is golden brown. Keep an eye on the last 5 minutes to prevent burning.
- Let it cool down at room temperature for 10 minutes to further crisp up.
- You can keep leftovers in the fridge up to 3-5 days covered. I love it cold too, but you can reheat it in the oven or microwave to have it nice and warm the next day.
