Published on 1st July 2017


Credit: Teresa Cutter, The Healthy Chef. The recipe is also available in Teresa's new cookbook, Purely Delicious.

Serves 6 – use 1 apple per person



  • 6 medium sized apples  (I love to use pink lady or golden delicious)
  • generous splash of apple juice or water
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon

Crumble topping

  • 1½ cups organic rolled oats (150g )
  • ½ cup (50g) organic desiccated or flaked coconut
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract, paste
  • 1-2 tbsp organic maple syrup (optional)
  • 3-4 tbsp extra virgin olive oil, macadamia nut oil, coconut oil or butter


  • Wash the apples.
  • Cut into wedges or dice with the skin left on – make sure to remove the centre.
  • Place the apples into a large heavy based pot.
  • Combine with the apple juice or water, vanilla and cinnamon.
  • Cook over a medium heat for about 15-20 minutes – stirring occasionally until the apples have completely softened and collapsed. Taste them and adjust level of cinnamon etc.

To make the crumble

  • Combine rolled oats, coconut, cinnamon, vanilla, maple syrup and olive oil then rub ingredients together with your fingers to combine.
  • Preheat your oven to 160C (fan oven).
  • Pile your apple mixture into a suitable sized baking dish.
  • Scatter the crumble over the top.
  • Bake for 30-40 minutes or until the crumble is golden.
  • Remove from the oven and serve with thick Greek style yoghurt.

+ notes & inspiration +

  • Add a handful of blueberries to the apple before filling.
  • You can also bake the crumble separately much like granola and store in an airtight container for up to 1 week. This way you can enjoy crumble instantly!
  • For a gluten-free crumble use 150g almond meal or flaked almonds in place of the oats.
  • Use pear in place of apple.
  • Replace apple with banana and blueberry then cook over a medium heat in a little coconut oil or olive oil before assembling.


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