Sometimes I really crave a sweet dinner and I want to make a proper meal of it, not just have a dessert after I’ve eaten something. This apple crumble is one of my favorites for that. It’s healthy, nicely sour and not too sweet, and great with some greek yoghurt as well, so you can make it a pretty balanced meal. I really like the taste of whole wheat or spelt stuff so I always make it with a mix of two, but if you don’t really care about that, feel free to use plain white flour and add some more sugar 😉
- apple peeler
- self-standing mixer
- casserole dish or a cake tin
- 150 g whole wheat flour
- 125 g butter (you can use coconut far or sth, but well the name of my blog says it all, I like butter, a lot)
- 75 g unrefined brown sugar (again, you can replace it with your preferred version)
- 50 g rolled oats
- 50 g ground hazelnuts
- Pinch of salt
- handful of chopped walnuts and silvered almonds to top it all
- 6 medium/big apples
- juice of 1,5 lemons
- 2 tablespoons of unrefined brown sugar (you can use coconut sugar, or just normal refined white one if you prefer, all will work)
- 2 tablespoons of rolled oats
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground dried ginger or freshly grated one
- handful of dried cranberries
- Mix all pastry ingredients in a self-standing mixer or with your hands, until it forms a ball. If it seems too dry add a little splash of cold water. Set aside.
- Peel the apples. Grate 4 apples and cut 2 of them in small pieces or thin slices using a special knife on the grater. Pour the juice over them and add all of the other ingredients. Mix well.
- Butter the casserole or baking tin you plan to bake your crumble in and put the apple filing on the bottom.
- Crumble the pastry over; you can simply tear little pieces with your fingers and distribute evenly. If using, put the additional walnuts on top as well.
- Bake on 180°C for 40 minutes.
- Serve is either warm or cooled, alone or with some extra apricot jam.
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