Apple cornflake crumble
A twist on your traditional crumble, which takes inspiration from the cornflake tart served at school. The crunchy topping is low in fat and gluten and diary free. If using traditional cornflakes, just add two tablespoons of sugar to the crumble mix.
Ingredients
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1kg
cooking apples (about 5 medium apples)
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1/2
lemon, zest and juice
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1/2 tsp
sweet cinnamon
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1/2 tsp
ground ginger
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2 heaped tbsp
golden caster sugar
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50g
raisins
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FOR THE CRUMBLE
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50g
plain flour
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50g
dairy-free butter
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Pinch of salt
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125g
cereal flakes (I used Nature's Path Mesa Sunrise)
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25g
flaked almonds
Directions
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Peel and core the apples, then cut them into small chunks and place in a large bowl. Add the lemon zest and squeeze over the juice to stop the apples from browning.
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Add the apple chunks to a saucepan with a splash of water and sprinkle over the sugar, cinnamon and ginger.
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Cook the apples gently for 6-8 minutes, stirring occasionally, until starting to soften. Stir in the raisins and add the apple mixture to a large pie or baking dish. Set aside.
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In a large bowl, use a knife to mix the plain flour and butter together until you achieve breadcrumb like consistency. Stir in the salt and crumble in the cereal flakes and flaked almonds.
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Scatter the crumble mix over the apples and bake in a preheated oven at 190C for 35-40 minutes or until golden on top and bubbling at the sides.
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Serve with Greek yoghurt or custard.
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