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Apple topping
3 cooking apples, cored and diced
1 Tbsp butter
3 Tbsp pure maple syrup
1 Tbsp lemon juice
1 Tbsp arrowroot powder or cornstarch
1 tsp ground cinnamon
Crumble base
180g / 2 cups rolled oats
150g / 1 1/2 cups almond meal
1 tsp baking powder
Pinch salt
1/2 tsp ground cinnamon, optional
100g / 1/3 cup real maple syrup
85g / 1/3 cup butter
¼ cup slithered almonds
1. Add the apple topping ingredients to a small saucepan. Bring to a simmer, then cook on low heat for around 7-10 mins, regularly mixing to stop any sticking. At the end your apples should be tender and starting to become translucent. Turn off heat and set aside to cool.
2. Preheat oven to 1800C. grease + line small square (approx 20cm square) or rectangle tin, or something around this size. Set aside.
3. Gently melt the 1/3 cup butter or oil in a saucepan over a low flame. Turn off the heat and pour into a large mixing bowl with remaining base ingredients. Mix well then add this mixture, except for around ½ cup, to the lined tray. Use a spoon to create the base. Top with cool apple mixture then sprinkle with the reserved ½ cup of base mixture and the slithered almonds. Bake for 25-30 minutes.
Allow to completely cool in the pan for 10 mins before removing IF you want to serve it warm (with yoghurt or ice cream). Otherwise, cool completely in tin
1. Add the apple topping ingredients to a small saucepan. Bring to a simmer, then cook on low heat for around 7-10 mins, regularly mixing to stop any sticking. At the end your apples should be tender and starting to become translucent. Turn off heat and set aside to cool.
2. Preheat oven to 1800C. grease + line small square (approx 20cm square) or rectangle tin, or something around this size. Set aside.
3. Gently melt the 1/3 cup butter or oil in a saucepan over a low flame. Turn off the heat and pour into a large mixing bowl with remaining base ingredients. Mix well then add this mixture, except for around ½ cup, to the lined tray. Use a spoon to create the base. Top with cool apple mixture then sprinkle with the reserved ½ cup of base mixture and the slithered almonds. Bake for 25-30 minutes.
Allow to completely cool in the pan for 10 mins before removing IF you want to serve it warm (with yoghurt or ice cream). Otherwise, cool completely in tin
1. Add the apple topping ingredients to a small saucepan. Bring to a simmer, then cook on low heat for around 7-10 mins, regularly mixing to stop any sticking. At the end your apples should be tender and starting to become translucent. Turn off heat and set aside to cool.
2. Preheat oven to 1800C. grease + line small square (approx 20cm square) or rectangle tin, or something around this size. Set aside.
3. Gently melt the 1/3 cup butter or oil in a saucepan over a low flame. Turn off the heat and pour into a large mixing bowl with remaining base ingredients. Mix well then add this mixture, except for around ½ cup, to the lined tray. Use a spoon to create the base. Top with cool apple mixture then sprinkle with the reserved ½ cup of base mixture and the slithered almonds. Bake for 25-30 minutes.
Allow to completely cool in the pan for 10 mins before removing IF you want to serve it warm (with yoghurt or ice cream). Otherwise, cool completely in tin
