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A healthier apple crumble recipe made with oats, quinoa, maple syrup and coconut oil.
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5 from 2 votes

Healthier Apple Crumble

A healthy apple crumble recipe: Chunky apples topped off with a topping made with ground oats, almond flour, quinoa, cinnamon and sweetened with maple syrup.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast
Cuisine: American
Servings: 6 servings
Author: Aysegul Sanford

Ingredients

For The Apple Layer:

  • 1 tablespoon coconut oil for greasing the casserole dish
  • 4-5 cups apples cut into 1-inch cubes
  • 2 tablespoons arrowroot powder or cornstarch
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon nutmeg
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice

For the Crumble Topping:

  • 1 ½ cups (4.76 oz.) of old fashioned ground oats
  • ½ cup (1.7 oz.) almond flour (or almond meal)
  • ¼ cup (1.5 oz.) cooked quinoa, rinsed well and drained
  • ½ cup (2.2 oz.) pecans, roughly chopped
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup coconut oil warmed and cooled
  • ½ cup maple syrup

Instructions

  • Pre-heat the oven to 350 degrees. Grease a casserole dish (9 X 13 or 8 X 11) generously with coconut oil. Set aside.
  • To make the apple layer, mix together the apples, arrowroot powder (or cornstarch), ground cinnamon, and nutmeg in a bowl. Drizzle it with maple syrup and lemon juice. Give it a gentle toss. Transfer to the casserole dish and spread in an even layer. Set aside.
  • To make the crumble topping, mix together the oats, almond flour (or almond meal), quinoa, pecans, cinnamon and salt in a mixing bowl. Drizzle the mixture with coconut oil and maple syrup. Give it a stir to make sure that the oats are coated with all the other ingredients. Some chunky pieces are okay.
  • To assemble: Spread the crumble topping evenly on top of the apple mixture.
  • Bake for 35-40 minutes or until the topping turns golden brown.
  • Serve with more maple syrup, a dollop of creme fraiche or yogurt on the side.

Video

Notes

*** Update on November 13th: A few readers came back and said that the uncooked quinoa made it crunchier than they would like. I tried the recipe myself and thought that they have a point. Therefore, I updated the recipe as "cooked" quinoa. If you don't have quinoa on hand, feel free to use 1/4 cup almond flour to compensate.

Nutrition

Calories: 362kcal | Carbohydrates: 56g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Sodium: 200mg | Potassium: 285mg | Fiber: 6g | Sugar: 30g | Vitamin A: 45IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 2mg

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