Apple and fig crumble with almond chia topping
(at time of publication)
- oil spray
- 6 (about 1kg) Granny Smith apples, peeled, cored, sliced into thin wedges
- 4 wide strips orange zest
- 1 teaspoon vanilla paste
- 1 teaspoon cinnamon
- ¼ cup (45g) chopped dried figs
- ½ cup water
- ¼ cup (25g) sliced almonds
- ¾ cup (75g) quinoa flakes
- 1 tablespoon chia seeds
- 1 ½ tablespoons brown sugarlight brown cane sugarX
- ¼ teaspoon ground ginger
- 1 ½ tablespoons reduced-fat olive oil spread
- ½ cup (130g) reduced-fat Greek-style yoghurt, to serve
1 Preheat oven to 160ºC. Lightly spray a 1 litre round baking or pie dish with oil.
2 Place sliced apples, zest, vanilla, cinnamon and figs in a large saucepan with water and bring to the boil. Reduce heat, cover with lid and simmer for 10 minutes. Remove lid and continue to simmer, stirring occasionally, for 4—5 minutes, or until apples are softened and water has evaporated. Spoon apple and fig mixture into prepared baking dish.
3 Place almonds, quinoa flakes, chia seeds, sugar and ginger in a medium bowl. Using clean fingers, rub the olive oil spread into mixture to form large clumps. Sprinkle quinoa mixture evenly over apples.
4 Bake apple and fig crumble for 15 minutes, or until topping is golden-brown. Serve with a dollop of yoghurt.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 1g
Dietary fibre 8g
Make it gluten free: Check ground spices and yoghurt are gluten free.
What’s great about our crumble?
- It’s lower in saturated fat: Replacing the butter with reduced-fat spread lowers the saturated fat but keeps the crunch. We also add flaked almonds, for extra crunch, and chia seeds — both rich in heart-friendly unsaturated fatty acids.
- We add protein: Serving the crumble with reduced-fat yoghurt instead of custard or ice cream not only lowers the saturated fat and sugar content, it adds protein.
- It has less sugar: Sweetening the apples with dried figs means there’s no processed sugar in the filling (and adds fibre). And we use just a small amount of brown sugar in the crumble topping.
Why it's better
- 75% less sugar
- 85% less saturated fat
- 55% fewer kJs
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