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For the crumble:

1½  cups (120g) rolled oats

½ cup (65g) whole wheat flour

2 tsp. ground cinnamon

4 tbsp. maple syrup

3 tbsp. coconut oil, melted

For the filling:

6 cups (710g) red apple, diced

2 tbsp. cornstarch

1½ tsp. ground cinnamon

⅛ tsp. ground nutmeg


Preheat the oven to 350°F (180°C). Grease an 8×8-inch pan with nonstick cooking spray.

To make the crumble, place the rolled oats, flour and ground cinnamon into a large bowl and mix together. Make a well in the center and pour in the maple syrup and melted coconut oil. Stir again until well combined.

To make the filling, toss the diced apples (no need to peel the apples) with the cornstarch, cinnamon, and nutmeg in a large bowl, ensuring the apples are completely coated.

Transfer the apples to the earlier prepared pan and gently press down with a spatula. Sprinkle over the crumble topping.

Place the pan into the hot oven and bake for 50-60 minutes or until the apples are tender.

Remove the pan from the oven and set it on a wire rack and cool it to room temperature. Now refrigerate the crumble for at least 3 hours to allow the apple juices to fully thicken, before serving.