Apple filling in all its spicy glory with a crunchy golden crumble topping.
Let’s talk apples….how delicious is this fruit? There are apparently 7500 different varieties world wide. That’s a LOT of different shapes, sizes and colours of apples. I had no idea there were so many!
I’m not a huge apple eater on a daily basis but when it comes to puddings I have tried the apple filling hundreds of different ways! Stay tuned for more apple recipes coming up soon – I’m working on perfecting an apple, carrot & pecan muffin which I think will be truly blog worthy.
On to the crumble: The sugar free version alluded me until I made this specific apple crumble and I think it’s a winner. It’s not easy to get the crumble topping to be crunchy and golden without the sugar…But I have now found a way, it’s a surprising solution….Olive oil.
You read that right, a little olive oil added to the crumble makes it crunchy and golden brown, and I used honey to sweeten it.
Granny Smith apples were my choice for this recipe, I like the sour note they bring to it. If you prefer a sweeter apple filling there are (as we now know) thousands to choose from! I like Golden Delicious, Gala or Pink Lady from the sweeter varieties.
This apple crumble is quite spicy, if you like it less or more spicy the decision is all yours….add more or less spice to taste. Same goes for the honey as everyone’s sweet tooth is different. Now that I don’t eat much sugar I like things less and less sweet because I can taste the sweetness more keenly.
I love the orange infusion, it just brings a little something different to the table and gives it that citrusy kick that I’m a huge fan of in puddings or sweet treats of any kind.
If you’re looking for a blazing fast mid week treat to satisfy a sweet craving while keeping it healthy, this is a great go to recipe.
Cooking for 1 or 2? Just halve the recipe and bake it in a little dish. Likewise if you want to double the recipe, no problem, just use a bigger dish. For another sweet healthy treat check out my orange & strawberry breakfast muffins (sugar free).
As Christmas approaches, let me know if there is anything specific you would like to see on the blog. I’m busy compiling a Christmas day Menu to share with you and lots of gift ideas that are easy to make and that your family and friends will love.
P.S I have to apologise – the Butternut & Red Pepper Quiche with Potato Base that I posted on Friday last week somehow lost its recipe. It is all fixed now and you can find the recipe on the blog. Happy cooking!
- FOR THE APPLES:
- 5 medium Granny Smith apples chopped (skins on)
- 1 level tbsp cake flour
- 1 tsp mixed spice
- 2 tsp cinnamon
- Juice of half an orange
- FOR THE CRUMBLE:
- 1½ cups cake flour
- 1½ tbsp butter
- 1 tbsp olive oil
- 2½ tbsp honey
- TO MAKE THE APPLES:
- Chop up apples into 1cm cubes, leaving the skins on. Place them in a sauce pan with half a cup of water and bring to the boil. Cook until apples are tender. About 5 mins. Drain.
- Pour apples into a large bowl with the flour, mixed spice, cinnamon and orange juice.
- Spoon apples into a 20cm round baking dish.
- TO MAKE THE CRUMBLE:
- Put the flour into a large mixing bowl, add the butter and olive oil and mix up until the mixture becomes crumbly.
- Now add the honey and mix well with a metal spoon.
- Spoon over the apples and bake at 200°C for 12 mins or until crumble is golden brown.
If you want the filling to be sweet, add some honey to suite your taste buds.