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Soft, spiced apples baked under a golden, crunchy topping of oats, ground almonds and warming cinnamon, allspice and ginger. There’s no added sugar, as the apples provide all the sweetness. Serve it warm with a spoonful of Greek yoghurt for a comforting autumn pudding with fibre from the apples and oats, and protein from the yoghurt.
Apple filling
Crisp topping
To serve
1.
Heat the oven to 190c (170c fan).
2.
Toss the apples with the cinnamon, allspice, ginger, chia seeds, vanilla and cornflour. Spread in the dish.
3.
For the topping, mix the flour, oats, flaxseeds, spices and salt. Rub in the butter with your fingertips until it looks like rough breadcrumbs.
4.
Stir in the olive oil and vanilla until the mixture forms small clumps. Scatter evenly over the apples.
5.
Bake until the topping is golden and crisp and the apples are soft and bubbling (35–40 minutes). Cover loosely with foil if the topping browns too quickly.
6.
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
Make ahead: Prepare the topping up to 2 days ahead and keep it in the fridge.
Cost-saving tips
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