Method
- Preheat the oven to 200°C.
- To make the crumble, combine the flour and oats in a medium bowl. Using your fingertips, rub in the margarine until clumps form.
- Stir in the macadamias and syrup until well combined. Set aside in the fridge.
- Toss the apples, raspberries and vanilla in a large bowl to combine. Place the apple mixture in the base of a 1.25L (5 cup) capacity deep, oven-proof dish. Sprinkle the chilled crumble mixture on top.
- Bake for 40–45 minutes, until the crumble is crisp and golden and the fruit is tender. Cool slightly before serving.
Serving tip
Serve with a dollop of 99% fat-free plain Greek yoghurt.
Variations
Try a pear and blueberry combination. Use hemp or sunflower seeds instead of macadamias for a nut-free version.
Cooking tips
We used pink lady apples for this recipe. If unavailable, use granny smith or golden delicious varieties. Make this in smaller individual serves for the kids to grab as an afternoon snack.
Money-saving tips
Use frozen raspberries, if berries aren’t in season
Storage tip
TO REFRIGERATE: Store crumble in a reusable container for up to 3 days. Reheat in the microwave until heated through to serve.
TO FREEZE: Store uncooked crumble in a freezer and oven proof dish, for up to 3 months. Cover frozen crumble with foil and bake at 180℃ for 20 minutes. Remove foil and bake for a further 10–15 minutes, until the filling is hot and crumble is golden.
Nutrition tips
Apples contain key nutrients, including fibre and antioxidants.
