This Apple Cinnamon Almond Crumble is the perfect last-minute dessert—quick to prepare, deliciously comforting, and easily adaptable. The combination of tender, cinnamon-spiced apples and a crisp almond-oat topping makes it a crowd-pleaser for any occasion.
If you’re looking to switch things up, try swapping the apples for another fruit like pears or stone fruits. For juicier options like blueberries, add a tablespoon of cornstarch to the fruit mixture to prevent it from becoming too watery. Serve warm with a dollop of frozen vanilla yogurt or Greek yogurt for a simple yet satisfying treat.
For people with chronic kidney disease, this is a low sodium dish and most of the sugar comes naturally from the apples. It’s also full of fiber which has many benefits for health, especially if we sneak it into desserts (wink/wink).
Dr. Blake’s Top Tip: For the best crumble texture, keep the butter cold and handle it quickly when making the topping. If you’re preparing in advance, refrigerate the crumble topping until ready to bake—it will stay crisp and golden!
- Yield: 10 Servings
Ingredients
2 pounds apples, about 8 apples, cored and cut into half-inch slices
Juice of half a lemon
1/4 cup light brown sugar, packed + 1 tbsp, divided
1 teaspoon ground cinnamon, divided
1/2 cup whole wheat flour
1/2 cup quick oats
1/2 cup almond flour
Pinch of salt
2/3 cup unsalted butter, or vegan butter, cut into small pieces and chilled, plus more for pan
1/4 cup slivered almonds
Frozen vanilla yogurt or Greek yogurt, for serving, optional
Instructions
1 Preheat the oven to 350ºF. Butter a 9-inch deep dish pie plate, set aside. Place apples in a large bowl and toss with lemon juice, a tablespoon of brown sugar and a ½ teaspoon of cinnamon. Transfer apples to the prepared pie plate, set aside.
2 Using the same large bowl, combine the remaining ¼ cup brown sugar, 1/2 teaspoon of cinnamon, wheat flour, oats, almond flour and salt. Add the cold butter and quickly crumble everything together with a pastry cutter or your hands, forming varying sizes of crumble topping.
3 Cover the apples with the crumble and top with slivered almonds.
4 Bake until the top is golden brown and the juice from the apples is bubbling, about 45 minutes. Cool slightly before serving. Top with frozen vanilla yogurt or Greek yogurt, if desired.10 Servi
Notes
- Low Potassium
- Low Protein
- Low Sodium
