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A healthier apple crumble recipe made with oats, quinoa, maple syrup and coconut oil.
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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.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 362kcal

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
  • 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