Apple Crumble

Apple Crumble | Nadia Felsch

Apple Crumble
Prep time
Cook time
Total time
yield: 8
  • 1kg red apples
  • 1 cup water
  • ½ teaspoon cinnamon
  • ¼ teaspoon vanilla powder / 1 vanilla bean pod, scraped
  • 2 cups / 150g almond meal
  • ¾ cup / 50g desiccated coconut
  • ¼ cup walnuts
  • ½ cup mixed pepitas & sunflower seeds
  • ½ teaspoon cinnamon
  • ¼ teaspoon vanilla powder / 1 vanilla bean pod, scraped
  • 3 tablespoons melted coconut oil
  • 3 tablespoons maple syrup
  • Unsweetened Greek (for non-vegans) or coconut yoghurt to serve
  1. Wash and core apples
  2. Cut into wedges and place in a large saucepan (with a lid)
  3. Add remaining filling ingredients and cook on medium-high heat for 10 minutes with the lid on
  4. Remove lid and cook for around 30 minutes until apples are completely soft and there’s only a little water left in the pot
  5. Whilst apples are cooking, preheat oven to 160 degrees Celsius (electric)
  6. Also whilst apples are cooking, place all crumble ingredients in a food processor and process until well combined and crumbly in texture
  7. Once apples are cooked through, pour into baking dish and top with crumble mix
  8. Bake for 30 minutes until golden
A simple, put on and go type recipe which will make your taste buds delight!

This recipe will store in the fridge in an airtight container for up to 3 days so make and enjoy for days.

For those who are OK with gluten, you can use a 50:50 ratio mix with oats and almond meal for a more traditional option.

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