The ULTIMATE APPLE CRUMBLE Recipe and Healthy too!

I have spent years perfecting this apple crumble recipe. This is a simple crumble topping using mostly almond flour! I have been trying to make it as healthy as possible without compromising the traditional taste and texture. Almond flour is one of the secrets, but there is another secret within the video!

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So, we have a few little apple trees in the garden in pots. And at this time of year, summer coming to the end and it’s now autumn. It’s nice to make some comfort food, some soul food. So, I want to share with you my apple crumble recipe. And I’ve been working on this years and years, pretty much my whole life. And I’m trying to make it as healthy as possible, uh, but also as authentic and as delicious as possible. See, my idea is a quality diet as quality ingredients, nutritional as possible, but also quality enjoyment. It must be delicious, your favorite food. And sometimes, you know, to enjoy it, it might not be quite as healthy as it could be. Uh the best, of course, is the most delicious and the most nutritious. So, ultimately, you find those foods. But here, this is a little bit of a compromise cuz we’re going to be adding some sugar, but I’m using organic sugar. So here here of course I filled up my pan with apples. It’s quite a big pan. And here’s the organic sugar, organic granulated cane sugar. And I’m going to sprinkle it on as as little as possible, but it’s got to be sweet. It’s got to be nice. So you got to judge it. And you got to make these adjustments, you know, to the amount you’re making, of course. But it’s it’s a simple recipe, very traditional. Uh and now also to add a bit of moisture, I’m adding a bit of apple juice. Just just a little bit to get it going. help help the apples start softening quicker. So there you go. Just a touch of juice. Get get it started. U maybe a little bit more. Adding a little bit more. So again, you got to go by feeling. This is all done by feeling. There’s no measurements here. Uh but I will talk you through the basic principles. Now I put the the apples in a in an oven and get them started. So I put them at about 180° and give them maybe 10 minutes. So, while that’s just getting going, starting to warm up the apples, get them cooking. I’m going to make the crumble. So, here’s the flour. So, I’m using organic white plain flour, but not much. So, there’s quite a lot of apple crumble, and I put a bit of flour in a bowl like this. Oh, it’s probably, I don’t know, 150 200 g. Again, you got to see how how you how much you need. But you see what I’m doing is going to mix this with almond flour. So, I’m coming that into into a minute in a minute. Basically, I’m using 1/3 uh white flour to 2/3 almond flour. So, now you got an idea of how much it’s going to be in the end. But starting off here just with the the plain flour, I’m using butter. Now, this is again nice organic butter. I’m using about 2/3 of a pack in total. So, you see there I’ve got an old pack and I cut a little bit of the new pack. Uh so, it’s it’s too much butter for flour. So, you might traditionally have one to one butter and flour. So, it’s a bit more butter than flour because we’re going to add the almond flour. Uh, so that it needs a bit more than usual. Butter is the good stuff. You see, don’t use margarine, oil, anything else. You got to have butter as natural as possible. That is the good stuff. So, the flour is not the good stuff. That’s not so good. White flour. But you get as best quality as you can, as natural as you can, and you’re not going to have too much of it. You see? So, that’s the way I look at it. The flour is the bad bit, but the butter is the good bit. So, plenty of butter and not too much flour. And the flour is there just for the enjoyment of the food, which is in itself a good bit. So, of course, traditionally now you just mix up the cold butter with flour until you got this crumb and it’s good exercise for your fingers. And you see it’s very wet wet. It’s too much butter. So, whole thing will will hold together like that if you squeeze it. Now, I’ve got almond flour. So, here’s the almond flour. That’s about again twice as much as the as the white flour. So I’m using like remember 2:1 ratio. So one part one part uh flour, two parts almond flour. So you get quite a lot in the end. And now I’m just mixing that uh flour and butter together with the almond flour. So rubbing the butter through that a bit. But the almonds of course have already got fat in them. So they don’t need too much more. Or I decided to add a little bit more almond almond flour. You can’t have too much. If you need more, just add more almond flour. That’s also not too bad. Now, sugar. So, I’m adding the sugar. About the same amount of sugar as I did flour. So, you can think of it like this. One part flour, one part sugar, and two parts almond flour. Or maybe, you know, a bit more almond flour if you want. And one part butter. Uh, or one and a half parts butter. See, no measurements, but you you see what I’m doing here. You get the feeling of it. And you can play around according to, you know, the size you’re making. But it’s a simple recipe, just flour, butter, sugar, and almond flour. Now, I mixed this whole thing up into a crumb. But I’m going to come up with a secret in a minute. Now, there’s a special trick which I worked out recently to really make this thing delicious. You see already, it’s quite a a a strong crumb. You can squeeze it and it will hold together. So, we want that. It’s got to be enough fat in there that it will hold together. But now, what I’m doing, here’s the secret, is adding milk. Just a drop of milk. A splash of milk. And then I mix that through carefully trying to get the moisture all the way around. And this helps it to start clumping together. And I want this clumpiness. Now remember, it’s mostly almond flour, so that will stay crumbly. It stays like biscuit. If it was white flour, this will get too hard. But it’s almond flour, so we’re just getting it a bit more clumpy. And this is will hold the crumble together uh when we actually put the thing together here. So now that’s been cooking for about 10 minutes. I’ll give it a little stir. Just turn the apples around. Get them mixing up a little bit to even out the heat within it and give it a splash more. I think it just needs a bit more liquid. So, a bit more apple juice and a little bit more sugar. So, the first sugar now I’ve mixed through. And I add a little bit more sugar on the top here again. So, again, being generous. Remember, it’s comfort food. And the apples are good stuff. So, the apples will help the digestion go through. The flour is the one that’s going to be too heavy. But now, see what I’m doing is clumping it together into dough and then breaking it off into pieces. Little pieces about, you know, 1 cm pieces, rough pieces, and dropping them around. So, this gives you the crumble effect and it holds the crumble together. So, you don’t want it to soak all the way in the apples. You know, if it’s too thin, you get this sort of mushy, too much mush, and the crumble vanishes and the apples dry out. So, what you want is create a separation layer between the apples and the crumble. And this is the way you can do it. And I’m building up carefully so I’ve got air in between. There’s a space, you know, in between each of these um dough dough nuggets, you know, little nuggets of dough. But remember, they’re going to be lovely and light because it’s mostly almond flour. And now you can see the end result. I’ve covered it completely and it’s this nice lumpy texture with air in between. So now when I cook it, the heat can get through and each one of those little lumps become like a little biscuit. again about 25 minutes at about 180 degrees. But you got to see, you know, maybe 30 minutes, maybe 20 minutes, you know, maybe 35 minutes. But look, you get a nice brown crumb on the top. So when you got this nice crumb, I’ll giving it a little bit longer. I think a bit more. So maybe another 5 minutes. But now, here we go. It’s ready. So let it cool down again. Don’t be do don’t go too too fast. Let it cool a bit. It gets nicer when it’s cool. And you can see the apples have gone nice and mushy. So maybe a little bit too mushy. I could have cooked it a bit less, but it’s nice also. And the crumb, you can see, has got a separation layer. You got this nice biscety crumb with this delicious soft apples underneath. The whole thing is absolutely delicious. And the almond flour again makes it like biscuit. So here again, pouring organic cream. Again, natural as possible. So the cream is the good stuff, the butter is the good stuff, the apples are the good stuff. Almond flour is not too bad. Nuts are not too bad, but it’s the white flour is not so good and the sugar is not so good. And leave it overnight. So here’s the next morning when it’s nice and cold. I have some of this for breakfast. Try not to eat too much. You know, it is a bit heavy. Just a little bit. But you can see in the morning it’s really rock hard, but it’s not. When you bite into it, it’s it’s soft. The almond flour is really biscety. It’s light. And you’ve got this beautiful separation contrast, you know. a crispy top, a chewy middle. Again, the almond flour makes it chewy, and this beautiful soft apple underneath. And here I’m using a different cream. This a cream I got from the market, a slightly thicker cream. So, I hope you enjoyed this video and this recipe is simple enough to follow along. Do me do let me know in the comments if you enjoyed this video and if you do try this recipe, how you got on. Thank you so much for watching and I look forward to seeing you in any of these other videos here.