This warm and crunchy Apple Crumble recipe can be enjoyed as a healthy breakfast or dessert when topped with your favorite ice or whipped cream.
I love making it over the weekend, so I always have a healthy and delicious breakfast option during the week. It is a large family or group recipe, or a great option if you want to prepare your breakfast ahead. There are weeks when I know I have little time to make a healthy morning meal. This Apple Crumble easily reheats in the microwave or for a couple of minutes over the stove. It stays fresh in the refrigerator for up to one week. For a more extended storage freeze your crumble whole or in portions—I never freeze it though, it always is gone before the end of the week.
This recipe is incredibly adaptive, and you can swap certain ingredients with what you have in the fridge. Feel free to trade the coconut oil for butter; the maple extract for vanilla extract; the nuts for roasted seeds, raisins or your favorite nut topping. I love the raw pecans because they add a warm and almost buttery flavor when baked. I prefer apples that are sweet and sour like Arkansas Black or the green Granny Smith apples, but any apple will do. The steel cut oast gives this Apple Crumble an incredible crunchy bite, and when toasted first with maple syrup over the stove they add a perfect light and subtle sweetness to the dish when it comes out of the oven.
The gelatin powder is not going to make this dish jellylike. But I love adding an excellent source of protein to this Apple Crumble, and it makes this breakfast complete and more filling! My favorite brand is the Great Lakes Gelatin (Pure Unflavored protein Porcine Gelatin).
If you like this recipe, feel free to pin it to Pinterest. And if you make it, make sure to tag your photos with #mychefsapron on Instagram so that I can see!
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