Low Sugar Apple Crumble

This delicious and wholesome recipe is my version of Mary Berry’s Apple Crumble with Walnuts. I drastically reduced the amount of sugar, I use spelt flour - wholemeal or white - and I pre-cook the apples in a pot on the stove with just a touch of honey and cinnamon rather than pre-baking them in the oven. Like any dessert, it should be consumed in moderation. As a treat, it could be eaten as a substitute for breakfast porridge.

Ingredients

For the base

6-8 cooking apples (or a mix of apples and pears)

1/2 a lemon, juice only

2 teaspoons of honey

1/2 teaspoon cinnamon

For the topping

50 gram plain flour (spelt flour)

50 gram porridge oats

50 gram brown sugar

150 gram walnuts, roughly chopped

80-100 gram butter

1 teaspoon cinnamon or Gewürzhaus Apple Cake Mix

Method

1. Preheat the oven to 180C (160 fan)

2. Peel and core the apples and cut into thin slices.

3. Place apple slices in pot with lemon juice, honey, cinnamon and about half a cup of water.

4. Bring to the boil, reduce heat and cook until tender but not pulp.

5. Mix dry ingredients together without the walnuts, add the softened butter and rub into mixture until it forms soft clumps.

6. Add the walnuts and spice and mix well.

7. Place apple mixture in a flameproof casserole, sprinkle the nut mixture on top.

8. Bake for about 20 minutes, until golden brown and crisp.