Apple Crumble

This is a recipe based on my mom’s apple crumble. I’ve made it healthier while keeping it scrumptious.

Ingredients

3 cups (750 mL) sliced fruit: apples, peaches, pears, or a combo

1 cup (250 mL) blueberries or other berries

¼ cup (50 mL) 100% fruit juice

1 tsp (5 mL) cinnamon

Crumble Topping

1½ (375 mL) cups rolled oats

¼ cup (50 mL) maple syrup (or agave)

¼ cup (50 mL) sunflower seeds, chopped

¼ cup (50 mL) walnuts, chopped

¼ cup (50 mL) unsalted butter

1 tsp (5 mL) cinnamon

Method

1. In a bowl, toss the sliced fruit, blueberries, fruit juice, and cinnamon.

2. In another bowl, mix the oats, syrup, sunflower seeds, walnuts, butter, and cinnamon. Rub between your fingers to create a soft, coarse crumble.

3. Spoon the fruit mixture and its liquid into a pie plate. Top with the crumble mixture and bake in a 350ºF (180ºC) oven for 35 to 45 minutes, or until the fruit is fork tender and the filling is bubbling and thickened (can also be frozen before cooked). The top should be golden brown. Cool slightly on a wire rack before serving warm or at room temperature. Makes 6 to 8 servings.


Lianne-Phillipson-Webb is the author of Sproutright Nutrition from Tummy to Toddler