Apple & ginger muesli-topped crumble

Apple & ginger muesli-topped crumble

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(3 ratings)

Cook: 1 hr - 1 hr, 30 mins Ready in about 1½ hours


Apple crumble gets a healthy makeover with a ginger and muesli topping.

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal308
  • fat15g
  • saturates3g
  • carbs58g
  • sugars11g
  • fibre6g
  • protein6g
  • salt0.46g
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  • 800g Bramley apples, peeled, cored and sliced
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 200ml unsweetened apple and mango pure fruit juice
  • 1 piece stem ginger in syrup, finely chopped
  • 1 tbsp syrup from the jar of stem ginger

For the topping

  • 100g plain wholemeal flour
  • 85g Olivio or Carapelli olive oil spread (59% vegetable fat), chilled
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g wholewheat muesli with no added salt or sugar
  • 3 tbsp light muscovado sugar
  • 25g sunflower seeds

To serve

  • reduced fat Greek yogurt or low fat natural yogurt


  1. Preheat the oven to 190C/gas 5/fan 170C. Put the apples in a 1.5 litre pie dish. Pour over the fruit juice, then add the ginger, and 1 tbsp of its syrup and stir together.

  2. Make the topping. Tip the flour into a large bowl. Add the fat and cut into small pieces using a round-bladed knife, so that it is evenly distributed through the flour. Stir in the muesli, sugar and sunflower seeds, then scatter evenly over the apples to cover them.

  3. Bake for 40-45 minutes until golden and crunchy on top. Leave to cool slightly for 5-10 minutes before serving with reduced fat Greek yogurt or low-fat natural yogurt.

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Comments (11)

hungrywitch's picture

How is this deemed suitable for diabetics?????
Syrup, apples, fruit juice, museli AND muscovade sugar!

potionmixer's picture

I used agarve nectar instead of the syrup and just a touch of sugar in the topping to keep the sugar content down, was very nice and also nutritous at the same time.

treehugger1's picture

I agree with the comments regarding the high level of sugar content. I use 1/4 gluten free flour with 3/4 rolled oats and sweeten with Spenda (or similar). It works wonderfully.

dmeehan's picture

I used fresh ginger rather than stem (as it was all I had), and probably overdid the quantity so ended up with a very gingery dish, and used only oats for the topping, but it was very tasty nonetheless!

donnarattray's picture

Really not diabetic friendly. Good for fibre but doesn't need the sugar and syrup. Better alternatives than this are available.

donnarattray's picture

Far better to use a conventional crumble half flour/half porridge oats but less of it and use ground ginger that has no sugar. Low fat spreads tend to make the topping go hard but some are OK so experiment or use butter and have a smaller portion.

emiliaholly's picture

how many is this supposed to serve?

Annie4A's picture

i totally disagree with Elizabeths comments.The refined sugar content is low if you consider that this is about 4 portions . the unsweetened wholewheat muesli and sunflower seeds reduces the overall GI content, which is how i teach my diabetic patients to control their blood sugars .

marshmallow's picture

No, sorry, I don't think it would be suitable for diabetics with the syrup content which would be high in sugar, plus the 3 tbsp of light muscavaco and then even to add low fat yoghurt is not a good idea for good diabetes control. My nurse would freak out if she saw this recipe as being suitable for diabetics! Maybe as a one off special treat, ok!

caz3208's picture

I made this dessert for a special Valentines meal. It was a delious finish to the evening and so easy to make!! Great!

1susie's picture

We've been advised to keep carbs lower; this recipe seems quite high to total carbohydrates.

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