In this recipe I manage to skip the step of stewing the apples by simply slicing the apple thinly enough so they cook through in the oven. And adding the berries means you need less apples to peel and slice.

This dish makes another lovely well-balanced #thinkoutsidethecerealbox breakfast or dessert option, providing good carbs from the apples, berries (not to mention all the antioxidants) plus oats, good fats from the cream and butter and protein from the almonds. And it’s perfect fare to eat in the depths of winter in front of the heater with your favourite ugg boots on. Nom nom.

I make some of the topping nut free by either leaving them out or replacing them with sunflower seeds, so I can pack some of this deliciousness into lunchboxes.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Ground cinnamon
Nutmeg
Spelt flour
Rapadura or coconut sugar
Oats
Desiccated coconut
Vanilla powder

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Apple and Berry Crumble (Cheat's Version)

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Author Brenda Janschek

Ingredients

• 3 medium green apples peeled, cored and thinly sliced or chopped
• 1 cup mixed frozen or fresh berries
• 2 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• A pinch of nutmeg
• Cream to serve
• Crumble
• 1 cup spelt flour
• ¼ cup rapadura or coconut sugar
• 1 cup oats
• 1 cup desiccated coconut
• ½ teaspoon vanilla bean powder or vanilla extract
• 150 grams butter melted

Instructions

• Preheat oven to 180 degrees fan forced
• Combine the apples, berries, spices, lemon juice in a bowl and pop into an ovenproof dish with 1/3 cup of water.
• To make the crumble, place all the ingredients in a bowl and mix to combine.
• Spread the crumble mixture over the fruit, then pop into the oven and bake for 30 - 40 minutes or until the top is golden brown.
• Serve with a big dollop (or two!) of thick, fresh cream and a sprinkling of chopped macadamia nuts.

Notes

This is also delicious served cold.
Make extra crumble topping, pop on a baking tray and bake until golden brown. The topping is handy to throw on top of fresh fruit, served with yoghurt for a quick breakfast, snack or lunchbox idea. Just store in the fridge or freezer.

Enjoy!

Bren x

Real Food for Hungry Teens

Created by certified health coach, Brenda Janschek, and her hungry food son Orlando, this eBook contains a rich variety of over 20 nourishing, real food recipes designed to satisfy the tastebuds and growth requirements of developing teenagers.

1) My friend Kristin Cosgrove who used to have a recipe blog when she posted a recipe for Apricot, Almond and Oat Slice on her gorgeous blog, which itself was inspired by…

2) Jude Blereau’s recipe from Wholefoods for the Family, and…

3) My son who, 9yrs old at the time, suggested that using apple instead of apricot just might actually make it taste like apple crumble AND that if I left out the nuts we could put it in the school lunchboxes.

When you are open to it, inspiration is everywhere!

This recipe is also perfect to take to picnics, or to have for dessert with a lovely helping of thick, rich cream!

If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved

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Apple Crumble Slice

This slice is choc- ful of wholsemome goodness and is one is for the whole family to enjoy!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 10

Author Brenda Janschek

Ingredients

• 1 1/2 cups pureed apple *
• 1 1/2 cups plain spelt flour
• 1 cup of rolled oats
• 2 tsp cinnamon
• 1 cup desiccated coconut
• 1 tsp baking powder
• 1/3 cup rapadura sugar
• 125 g unsalted butter melted
• 2 tsp natural vanilla extract
• *To puree apple place in small saucepan with small amount of water and a tablespoon of honey and bring to a simmer for 10mins. Remove from the heat, add 1 tablespoon of lemon juice and allow to cool. Mash the water and apples together with a fork.

Instructions

• Pre- heat oven to 180C and line a 20cm square tin
• Put flour, oats, cinnamon, coconut, baking powder and sugar in a bowl and mix well. Add the butter and vanilla essence and mix again.
• Spread 2/3 of this mixture over the base of the tin pressing down with your fingers.
• Spread and top your slice evenly with apple pureed apple.
• Top your slice evenly with remaining crumble mixture and gently press down.
• Bake for about 25 minutes or until slightly golden brown.
• Allow to completely cool in the tin before slicing into your preferred size pieces.
• The slice will continue to set in the fridge and therefore become more portable for school lunchboxes.
• Store in an airtight container in the fridge.

This slice is choc- ful of wholesome goodness and is one is for the whole family to enjoy!

If you’re looking for more recipe inspiration, take a look at my recipe ebook Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

Other similar recipes you might like are Pear and Ginger Crumble and Raspberry Coconut Squares.

Bren x

Enjoy!