27 Apr Healthy Chai Spice Apple Crumble
Leftovers will keep for at least one week if stored in the refrigerator covered with foil or in an airtight container.
for the streusel
- ¾ cup old-fashioned oats
- ¼ cup whole wheat flour or millet* flour
- 1 tsp ground cinnamon
- 2 tbsp pure maple syrup, room temperature
- 1 ½ tbsp unsalted butter, melted (see Notes!)
for the filling
- 6 cups diced red apple (about 4 large)
- 2 tbsp cornstarch
- ¾ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cardamom
- ⅛ tsp ground cloves
- Preheat the oven to 350°F, and coat an 8”-square pan with nonstick cooking spray.
- To prepare the streusel topping, whisk together the oats, flour, and cinnamon in a small bowl. Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.
- To prepare the filling, toss the apples with the cornstarch, cinnamon, ginger, cardamom, and cloves in a large bowl until completely coated.
- Transfer the filling to the prepared pan, and gently press down with a spatula. Sprinkle evenly with the topping. (The topping tends to clump, so try to break it up into fairly small pieces.) Bake at 350°F for 50-60 minutes or until the apples are fork tender. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow the juices to fully thicken.
Notes: Instant oats (gluten-free if necessary!) may be substituted for the old-fashioned oats. Do not substitute steel-cut oats.To make the crumble gluten-free, use the millet flour option. Almost any other gluten-free flour will work as well, except for coconut flour. Do not substitute coconut flour.
Honey or agave may be substituted for the pure maple syrup.
It’s important to chop the apples fairly finely, about the size of blueberries, to help them bake evenly and soften completely. I know it takes a little extra time and effort, but I promise it’s worth it!
If you prefer to enjoy your crumble warm, then reheat individual portions once it has chilled in the refrigerator.