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Apple Crumble



- 1 1/2 cup rolled oats

- 1 1/2 cups wholemeal plain flour

- 1 tsp cinnamon

- 1 tsp baking powder

- 1 tsp vanilla extract

- 1/4 cup maple syrup (Queens sugar free maple was used in this recipe)

- 3 tbsp nuttelex, melted and cooled

- 1 egg white, whisked


- 6 medium Granny Smith apples, diced

- 2 tbsp cornflour

- 1 tbsp maple syrup (Queens sugar free)

- 2 tbsp lemon juice

-1 1/2 tsp cinnamon


1) Preheat oven to 180C (fan forced)

2) Cut apples into approx. 2cm cubes

3) Place apple in a large bowl with the cornflour, cinnamon, lemon juice, cinnamon and maple syrup. Toss until the apple is coated evenly.

4) Spread the apple evenly out over a 9 x 13” baking dish.

5) In a seperate bowl combine the flour, oats, baking powder and cinnamon.

6) Make a well in the centre of the topping mixture and pour in the combined maple syrup, butter, vanilla and egg white. Mix until clumps form.

7) Spread the topping over the apple mixture- use your fingers to crumble on top to ensure an even distribution

8) Bake for 35-40 mins or until golden brown. Remove from the oven and allow to cool for at least 10mins before serving.

9) Serve warm with Greek yoghurt or vanilla icecream. Delish!

TIPS Sugar free maple syrup may be substituted out for normal maple syrup or honey (according to your energy demands & taste preferences).

Granny Smith apples may be substituted for pink lady or royal gala apples for a sweeter apple crumble. Also, if you prefer apples without the skin on, peel prior to cubing - I think it tastes nice with the skin on as it gives the crumbly a chewier texture.

Quick oats may be used instead of rolled oats, however cooking time will be reduced slightly.

Recipe credit: Tahlia Cousins, AB performance Nutritions Social Media Manager

PREP TIME Prep | 15 mins Cook | 40 mins Serves | 8

Nutrition info: Per serve: 1 slice (serves 8) Energy: 1062 kJ (254 cal) Carbs: 43.3g | Protein: 5g | Fat: 6.4g | Fibre: 7g

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