Easy and Cosy Spelt Apple Crumble – Gorgeously juicy apple crumble with a healthy, wholesome crumble that is made with flaked almonds, spelt flour and butter. If you cannot get hold of Spelt flour, replace with plain flour.
P.s. It has chocolate in it!
Autumn and Apple Crumble go hand in hand. I don’t think I need to point that out really. I mean you guys already know that.. Over the years, I have made countless apple crumble recipes and this one is amongst the best I have ever had/tried. Apple crumble or as it is known in America, Apple Crisp is probably everyones favourite type of fruit crumble recipe? Is that the case for you too?
Autumn is ticking along slowly and I am so grateful that it isn’t yet toe curlingly cold. I am absolutely behaving as though it is that cold so that I can have large, warm bowls of soup and apple crumble because autumn food is so good.
Alongside that, the cosy knits are out, the candles are one, those really thick fluffy socks are a permanent fixture around my ankles and all manner of thick blankets now adorn the sofas. How I love Autumn.
Why I love this Apple Crumble
Seriously this is one of the best apple crumbles ever. I love the crumbly topping, and even more because in this recipe it’s heaped over those gorgeous cinnamon sugar apples. I have made a variety of crumble toppings in the past including ones with hazelnuts, pecans, dark chocolate and oats but this one has a little something special about it.
Most people can put together an apple crumble without much thought and without a recipe. It usually happens when there are surplus apples knocking about and you need something that is warm and cinnamony and delicious in their bellies. Mainly because it is fuss free and anyone can make it.
In this recipe I have used spelt flour because it is nutty and adds a delicious dimension to this incredible dessert. Also spelt flour is easier to digest but if you can’t get hold of it, you can swap it 1:1 with plain flour.
You can use spelt flour in a number of other bakes such as Spelt Flour Muffins, Spelt Cupcakes, Date Muffins, Savoury Muffins. It is just about swapping the flour one to one in any recipe with plain flour.
What are the benefits of using Spelt over Plain Flour?
Spelt is an ancient grain that was thought to to heal illness.
It’s high protein and fibre content is one of the reasons why spelt is increasing in popularity and why it is making an appearance in many supermarket products.
Additionally, spelt contains small amounts of calcium, selenium and vitamins B1, B6 and E. It is also a good source of Fibre. It is also important to note that the body absorbs more protein from spelt flour then regular flour. Spelt is great for energy and that is the reason that the Romans referred to it as ‘The Marching Grain.’
For anyone who is curious to know, this is what Spelt looks like.
What Apples should I use?
What apples do I use for this crumble? Simply put, you can use any apples that you like! Check out this list of British apples that you can use. My personal favorite for this recipe is Cox or Braeburn. I find Granny Smiths or most cooking apples too tart for my liking but some feel they are better to balance out the sweetness of the crumble element. It is entirely down to personal preference. I peel the apples because I know my son wouldn’t eat it with the skins on but feel free to leave the skins on if you prefer.
Here are links to other Autumn Recipes that I love:
If you do make this recipe, do rate/leave a comment below. I would love to hear from you!
Easy and Cosy Spelt Apple Crumble
Easy and Cosy Spelt Apple Crumble - Gorgeously juicy apple crumble with a healthy, wholesome crumble that is made with flaked almonds, spelt flour and butter.
- 8 Apples of choice Peeled, cored and cut into chunks
- 60 g Light Brown or Coconut Sugar
- 3 tbsp Wholemeal Spelt Flour
- 1 flat tsp Cinnamon
- 1 flat tsp Ginger
- 100 g Butter cubed
- 200 g Wholemeal Spelt Flour
- 100 g Light Brown Sugar, Dermerera Sugar or Coconut Sugar
- 80 g Flaked Almonds Lightly toasted in a dry pan
- 20 g Desiccated Coconut
- 60 g Dark Chocolate chopped
- 1 tsp Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp Nutmeg
Preheat the oven to 180C, Gas mark 4.
Combine the apples with the sugar, flour, cinnamon and ginger. Add to the bottom of a casserole dish.
In a large bowl, rub the butter into the flour, then stir in the sugar. Add all the remaining crumble ingredients and mix thoroughly.
Sprinkle the crumble mixture over the filling.
Bake for 40-45 minutes, or until the apple is tender and the crumble is golden brown.
- Adapted from a recipe by Ruby Tandoh.
- I prefer sweeter apples in my crumbles. I love Cox apples in an apple crumble. Gala apples are a step too far. Braeburn are another great choice. The usual cooking apples are too tart for my liking and that often means more sugar then has to be added. It is down to personal preference though. Maybe I just have a sweet tooth!
- Spelt flour can be substituted for plain flour 1:1. I would really encourage you to ry spelt though because it adds a nuttiness that plain flour doesn't.
- You can skip the dark chocolate altogether or substitute for milk chocolate.
- The desiccated coconut can also be eliminated but I would up the almonds by 20g if you decide to skip the coconut.