Apple Oat Crumble
Juicy cinnamon apples under a crisp oat-almond topping, naturally sweet and cozy.
- Prep
- 15 min
- Bake
- 35 min
- Total
- 50 min
- Yield
- 8 servings
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 148 g
Whole batch (8 servings, about 1184 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 180°C / 355°F · 9 inch (23cm) round baking dish
- 1
Heat the oven to 180°C / 355°F and lightly line or spray the baking dish.
- 2
Toss the apples with lemon juice, allulose, 1 teaspoon cinnamon and cornstarch, then spread in the dish.
- 3
Mix oats, almond flour, brown sweetener, remaining cinnamon and salt.
- 4
Stir in applesauce and coconut oil until uneven clusters form, then scatter over the apples without pressing down.
- 5
Bake 32-38 minutes until the fruit bubbles at the edges and the topping is crisp and golden.
- 6
Rest 15 minutes before spooning into bowls.
Doneness test
A thin knife slides easily through an apple slice and the juices bubble around the edge.
Cooling
Let the crumble stand for 15 minutes so the fruit juices thicken instead of running.
Smart substitutions
Applesauce for most of the oil
Binds the crumble clusters with less added fat.
Texture: A lighter, slightly softer crunch.
Allulose and monk fruit for sugar
Lets the apples provide most of the sweetness.
Texture: Less syrupy filling with a fresh fruit flavor.
Pro baking tips
- Mix tart and sweet apples for depth.
- Leave some large topping clusters for the best crunch.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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