This Apple Ginger Breakfast Crumble with Walnuts is the perfect autumn recipe using seasonal apples – I used my favourite Bramley apples, but you can use another sour variety if you can’t get Bramley apples where you live.
Apple crumble (or apple crisp) is such a classic dessert I am sure most people have tried it at least once. It’s delicious, warming, perfect at this time of year, and can be made in many different ways to suit individual tastes – plus it’s very simple and easy to make.
My recipe is quite low in sugar and high in fiber, which makes it not only perfect to enjoy as a healthier dessert but it can also be eaten at breakfast. It is a great recipe to make for a weekend breakfast/brunch, when we tend to have a bit more time to potter around in the kitchen. It’s also a good recipe to make with the kids – little hands would be more than able to make a great crumble mixture:)
I swapped flour, typically added to apple crumble, for wheatgerm in this recipe, so my apple crumble is quite nutritious (wheatgerm is a good source of folic acid and Vitamin E). Other typical breakfast ingredients include oats as well as ginger preserve, which not only adds flavour to the apple mixture, but also acts as a sweetener so there is no need to add any sugar (if you are using Bramley apples, which are very sour, taste the mixture before popping it in the oven to check if any more jam/sugar is needed). As this is not a typical dessert recipe I decided not to peel the apples and make this dish more robust (less waste plus there is goodness in the skin too!). The walnuts make a gorgeous addition to my healthy crumble, pairing beautifully with both the apple and the ginger (and adding even more fiber to this dish!).
I hope you enjoy this simple and healthy Apple Ginger Breakfast Crumble with Walnuts🙂
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1 kg sour apple (Bramley or other sour variety)
- 5 tablespoons ginger preserve
- 4 tablespoons apple juice
- 80 g walnuts, chopped
- 70 g wheatgerm
- 60 g oats
- 80 g butter, cubed (cold)
- 40 g light brown sugar
- Preheat the oven to 400 F/ 200 C/ gas mark 6.
- Core and cube the apples (they don't need to be peeled). Place in a large saucepan, add the ginger preserve and apple juice, heat the mixture up, stir, cover and simmer for approx. 8-10 minutes (until the apples are a little softened).
- While the apples are cooking prepare the other ingredients. In a large bowl combine the walnuts, wheatgerm, oats, sugar and butter. Rub the mixture with your hands until the dry ingredients are no longer visible and the mixture has become crumbly.
- Place the apple mixture in a medium size baking dish, cover with the crumble topping and bake for 15 minutes. Enjoy hot or cold.