Australia starts harvesting it's apples at the beginning of autumn, which also happens to be the tail end of raspberry season. That makes March and April the perfect time to make a recipe like this one, and you’ll be supporting local growers, too! With ten grams of dietary fibre per serve (that’s around a third of your daily requirement), this deliciously simple crumble works for breakfast, as a snack, or as a dessert — just adjust your serving size accordingly.
Makes six breakfast-sized serves. Each serve is approximately 1411 kilojoules (337 calories). Alternatively, this serves eight as a snack or dessert, at 1078 kilojoules (258 calories).
6 medium pink lady apples, cored and cut into wedges
2 tsp vanilla essence or extract
1 tsp ground cinnamon
1 cup frozen raspberries
1 ½ cups rolled oats
½ cup shredded coconut
¼ cup maple syrup
2 tb extra virgin olive oil
1 pinch sea salt
Greek yoghurt, reduced fat
- Preheat the oven to 180 degrees Celsius.
- Place a heavy-based pot or saucepan over medium heat.
- Add the apple wedges and a splash of water, plus one teaspoon of the vanilla and half a teaspoon of the cinnamon. Reserve the rest of both for your topping.
- Cook for 15 minutes, stirring regularly, until the apple has turned soft — you should be enjoying all the delicious smells of vanilla and cinnamon by now — then stir through your raspberries and cook or a further two minutes until soft. Taste, and add more spice if you’d like, then set aside.
- In a large bowl, combine the oats, coconut, maple syrup, olive oil and sea salt with the remaining cinnamon and vanilla. Stir well to combine.
- Transfer your apple mixture to a baking dish and top with the crumble.
- Bake for 30-40 minutes or until topping is nice and golden.
- Leave to rest for 5-10 minutes, then serve with a few tablespoons of low-fat Greek yoghurt.