It's getting to that time of year again where I crave warming wholesome desserts. And while traditional apple crumble may be a little heavy handed on the sugar and butter and a little lacking on the apples, these baked apple crumbles are anything but. Individual half apples, baked, with an oat and almond crumble filling piled high and served with my low sugar creamy vanilla custard (see my profiterole post for the recipe), these are full of fibre and protein and are 1/2 a serve of fruit each.
Note: you can prepare the crumble filling ahead of time, but once baked, these are best eaten straight out of the oven!
Baked apples with an oaty crumble stuffing
3 green or red apples, halved horizontally with the core scooped out
Juice of 2 lemons
¾ C rolled oats
½ C almond meal
¼ C plain wholemeal flour
1 Tbsp brown sugar
1 Tbsp linseeds
1 heaped Tbsp chopped almonds
1 tsp cinnamon
3 Tbsp butter/margarine
- Preheat oven to 180°C.
- Drizzle cut apple surfaces with lemon juice to prevent them turning brown. Place into a baking dish with 2cm of water and set aside.
- Combine oats, almond meal, wholemeal flour, brown sugar, linseeds, chopped almonds and cinnamon in a medium bowl. Add butter/margarine and rub with your fingertips to form a crumble.
- Divide crumble mixture amongst apple halves, spooning into hole and piling up on top. You may have to press the mixture down so it all fits and doesn’t just fall off.
- Bake apples for 30 minutes or until apples are soft and crumble is golden brown.
- Serve with custard or ice-cream.