The smell and taste of apple crumble is very much welcome in any kitchen. This winter warmer is such a treat! We found a healthy recipe from Donna Hay that uses rolled oats and it’s easy to follow. Have a crumble for breakfast or for dessert. It’s a sure fire easy sweet tooth pleaser.

*Image from SBS Recipe Page

INGREDIENTS:

Filling:
6oo g pink lady apples (about 4 apples)
⅓ cup (80 ml) maple syrup
1 tsp vanilla extract

Crumble topping:
80 g unsalted butter, chopped
1 cup (90 g) rolled oats
½ cup (40 g) flaked almonds
½ tsp ground cinnamon (optional)
¼ cup (35 g) self-raising flour
⅓ cup (80 ml) maple syrup

INSTRUCTIONS:

Step 1
Preheat oven to 180°C (350°F). We recommend Kleenmaid’s Multifunction Oven 60CM OMF6030 because of its lock on electric timer and its lower heating element for pastries.

Step 2
With a small sharp knife, cut the apples into quarters and remove the cores. Chop into 1cm cubes. Place in a big bowl, add the maple syrup and vanilla and toss to combine with a wooden spoon. Set aside.

Step 3
To make the crumble topping, place the butter in a small saucepan over low heat and stir with the wooden spoon until melted. Place the oats, almonds, cinnamon, flour and maple syrup in a medium bowl. Add the melted butter and mix really well to combine.

Step 4
Divide the apple mixture between 4 shallow 1-cup-capacity (250ml) ovenproof dishes. Spoon the crumble topping onto the fruit, making sure it’s nice and even.

Step 5
Place the dishes on a baking tray and bake for 25 minutes or until golden and the fruit is soft. With oven gloves on, remove the crumbles from the oven.

Step 6
Serve them warm topped with a scoop of vanilla ice-cream and some extra maple, if you like.

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