Please wait, the site is loading...

Apple and almond crumble


Serves: 6
timePrep time: 15 mins
timeTotal time:
Apple and almond crumble
Recipe photograph by Rob Streeter

Apple and almond crumble

Try our healthier twist on a British classic and serve with low-fat custard for a lighter dessert option

Serves: 6
timePrep time: 15 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
268Kcal
Fat
8gr
Saturates
2gr
Carbs
44gr
Sugars
26gr
Fibre
3gr
Protein
4gr
Salt
0.2gr

Natalie Seldon

Natalie Seldon

Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist
See more of Natalie Seldon’s recipes
Natalie Seldon

Natalie Seldon

Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist
See more of Natalie Seldon’s recipes

Ingredients

  • 500g Bramley apples, peeled, cored and sliced
  • 2 eating apples, peeled, cored and sliced
  • 25g caster sugar
  • ½ tsp ground mixed spice
For the crumble
  • 100g plain flour
  • 60g low-fat spread
  • 40g light brown soft sugar
  • 1 tbsp clear honey or maple syrup
  • 40g porridge oats
  • 15g toasted flaked almonds
  • 15g pumpkin seeds

Step by step

Get ahead
The apple filling can be cooked a day in advance and kept chilled.
  1. Preheat the oven to 190°C, fan 170°C, gas 5. Add both types of apples to a medium- large saucepan with the caster sugar, mixed spice and 125ml water. Cover and cook over a medium heat for 6-7 minutes until starting to soften, then tip into a 20cm-square, or round, baking dish.
  2. For the crumble, rub the flour and low-fat spread together until they look like breadcrumbs, then stir in the sugar, honey, oats, almonds and pumpkin seeds. Scatter the crumble over the fruit.
  3. Bake for 25-30 minutes until the crumble is crisp and bubbling. Serve with low-fat custard, if you wish.

You might also like...