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Soft, spiced apples with vanilla, lemon and warming cinnamon, ginger and allspice, baked under a golden, crunchy oat and almond crumble with a touch of maple syrup. It’s a comforting classic pudding. Serve it warm with Greek yoghurt for added protein, while apples and oats add fibre.
Fruit
Crumble
To serve
1.
Heat the oven to 190c (170c fan).
2.
Toss the apples with the lemon juice, vanilla, cinnamon, ginger, allspice and arrowroot. Spread in the dish.
3.
For the crumble, mix the oats, ground almonds, flaxseed and cinnamon. Stir in the oil and maple syrup until the mixture forms small clumps. Scatter evenly over the apples.
4.
Bake until the crumble is golden and crisp and the apples are soft and bubbling (35–40 minutes). Cover loosely with foil if the top browns too quickly.
5.
Leave to rest for 10 minutes, then serve each portion with the yoghurt.
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Storage information
Leave to cool, then cover and refrigerate for up to 4 days. Reheat until piping hot or eat cold. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Butter version: Use 20g melted butter instead of the olive oil for a more traditional flavour
Cost-saving tips
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