Healthy Apple Crumble with Walnuts (Low Sugar)

Close-up side view of healthy apple crumble in white ceramic dish.

Healthy Apple Crumble with Walnuts (Low Sugar)

This healthy apple crumble with walnuts comes with a crunchy oat topping and a hint of ginger. Low in sugar, high in fibre, easy to make and adaptable, perfect for breakfast/brunch or dessert.

Course Breakfast, Brunch, Dessert

Cuisine vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 360kcal

Author Monika Dabrowski

Equipment

Vegetable peeler and apple corer
Pot with lid
Medium-sized oven dish (approx. 2" deep) 8/9"

Ingredients

For the apple filling

2 pounds apples see *Notes
1 tablespoon fresh ginger peeled, finely grated
½ teaspoon cinnamon
1-2 tablespoons honey
1½ tablespoons lemon juice

For the crumble topping

½ cup walnuts roughly chopped
½ cup whole wheat/wholemeal flour
¾ cup old-fashioned rolled oats
⅔ stick butter cubed, cold
3 tablespoons light brown sugar

US Customary - Metric

Instructions

Preheat the oven to 400 F/ 200 C/ gas mark 6.
Prepare apples: Peel then core the apples and chop into cubes (not too small). Place in a pot, add the lemon juice, cinnamon, honey and ginger and stir thoroughly.
Cook apples: Cover and cook over a medium heat for about 5 minutes until the apples have softened and released juice. Remove from the heat and transfer the mixture into a medium sized oven dish (approx. 2" deep). Set aside.
Make crumble topping: In a large bowl assemble all the topping ingredients and rub with your fingertips until thoroughly combined, crumbly and sticky.
Add topping: Crumble the topping mixture over the apples without pressing down.
Bake: Place in the centre of the oven and bake for about 25 minutes until lightly browned and crispy. Remove from the oven, set aside for 5-10 minutes, then serve.

Notes

*Use Honeycrisp, Granny Smith, Braeburn or other apple varieties that keep their shape in cooking.
Adjust the amount of sugar to suit your preference. If using sour apples increase the amount of honey and omit the lemon juice.
You can make the crumble ahead and keep refrigerated (overnight) until you are ready to bake it.
Refrigerate leftovers, covered, for up to 4 days. The topping keeps its crunch even the next day.
Freeze uncooked crumble (covered) for up to 3 months. Bake from frozen.
See serving suggestions in the post.

Nutrition