Apple crumble - Nutritious treat

 No Added Sugar Apple Crumble

I always give credit where its due to people who have inspired different recipes for me - I like to acknowledge intellectual/culinary/creative rights - so thanks for this one goes to my aunt Ia. Ia is Swedish and for as long as I can remember has never used a weighing scales for any baking. She introduced me to apple crumble  and it is now one of my favourite desserts. It has such a wonderful balance of sweet, tart, smooth and crunchy and it is one of those desserts that you can change around every time you make it and turn it into something different.
I will post the recipe I use most ofter below and but I will also add some of the optional extras that can be added or taken away to make this recipe your own.  the idea of adding nuts to the topping and they make such a delicious crunchy addition to the recipe.

You will see in the picture that I have used coconut oil - it seems that on the kiddie scale, we are not fans of the coconut taste, so this evening, I will be leaving it out. But personally, I found it gives a nice flavour to the apples when about a teaspoon is mixed through for the sautee!



Anyway - here it is ;
Magic Ingredients
For the filling- 
4 Apples (red or green - sweet or sour!)
2 tblsp xylitol
20g butter
punnet of raspberries
For the Topping
60 g of butter
3 tblsp of oats
1 tblsp of flaxseed
1 tblsp of roasted chopped hazlenuts
 an alternative would be flaked almonds
3 tblsp of white rice flour
4 tblsp of xylitol

Instructions;
Melt the 20 g of butter in a pan on a high heat, add the xylitol then immediately toss in the chopped apples.
Turn down the heat and toss the apples to coat them and let the outside caramelise a little. Don't wait until they get too mushy - you want to retain a little of the crunch. After about a minute, add in the raspberries and allow those to disintegrate a little. The colour will bleed into the apples, once this starts, remove from the heat.

Put all the ingredients for the topping into a bowl. With your fingers, mix the dry ingredients into the butter, rubbing through your fingers. You may end up with a dryish paste or depending on whether you used heaped teaspoons of your dry ingrediants, it may be more like breadcrumbs.
If it is too dry, add another tsp-tblsp of butter.

Put the apple into a baking dish and spread the dry mix on top. Flatten down evenly with your hands and pop into the oven at 180 degrees (fan assisted oven) for 15 minutes or until the top of the crumble has started to change colour to a golden brown. You may see the caramelised juice baked around the edge of the cake.

If you want to reduce the fat content of this dish, reduce the butter for frying the apples. To reduce the natural sugars, you can replace half the apples with rhubard.
If the carbohydrate content is too high for you, take out the oats and substitute with some quinoa flakes (about 1/2 of the carb content). You can add cinnamon or vanilla to the apples as you caramelise them.  Or if you want to be really bold, add a drizzle of honey before you add on the topping.

Finally, to make this the perfect post workout cheat, mix a teaspoon of vanilla whey with some vanilla greek yoghurt and put a dollop on top of your cake and watch it melt! Enjoyyyyyy!

Macros; (per slice - 8 slices) 174 kCals
Fat 9.9g  Carbs 22.1g Protein 2.8g

This recipe is gluten free if you use gf oats and rice flour - if you only have plain flour available, that can be used with no other changes.