For the topping
- 85g oats (I like using a mixture of jumbo and instant oats for a more chewy texture, gluten-free if required)
- 30g wholemeal flour (gluten-free if required)
- 30g butter (vegan if required) or coconut oil, melted
- 3 tbsp protein powder (soya bean, pea or whey; you can substitute for more oats if you have run out of protein powder)
- 2 tbsp ground flaxseed
- 2 tbsp sunflower seeds
- Pinch of salt
For the filling
- 850g tart apples (cooking apples, Granny Smiths, Pink Lady work well). Peeled and diced into 2cm chunks.
- 80g dried goldenberries
- 40g stevia (you can use date syrup, agave or coconut sugar if you prefer).
- Juice from half a lemon
- 2 ½ tbsp chia seeds
- 1 ½ tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground nutmeg
- Preheat the oven to 180°C or 160°C Fan.
- Make the topping. In a bowl mix together all the topping ingredients. Set aside.
- Prepare the filling. Mix together the diced apples with the filling ingredients to ensure that there is an even distribution of spices and chia seeds.
- Transfer the filling into a large pie dish or deep-filled tray. Compress the filling down with a spatula.
- Scatter the oat topping on top.
- Pop in the oven for 45-50 mins until the topping is golden brown. If the topping browns too quickly, cover the crumble with silver foil whilst it finishes off baking.
- Serve hot or cold.
- We love serving this with coconut cream, or regular dairy-cream, custard as a pudding. This also makes a delicious breakfast with a scoop of Greek yoghurt or crème fraiche and a few berries.