This crumble doesn’t have the gooey inside consistency that most traditional crumbles have but it’s still packed full of just as much flavor while leaving you feeling lighter than any traditional recipe. To compensate for the lack of gooeyness, I mixed in part of the oat mixture with the apples to create a creamy oatmeal consistency while still topping the cobbler with the rest for a crispy oat outer layer.
Instead of ice cream, I served it with greek yogurt and maple syrup which triggered the breakfast theme. We ate it for dessert this weekend and then I couldn’t resist not devouring it for breakfast the next few mornings in a row. But really when you think about all the calcium, protein, fiber, and other wonderful nutrient benefits from this dish – how could you really feel guilty about eating it for breakfast anyways?
- Preheat oven to 425 degrees and grease a 2-quart baking dish. Stir together the apples, orange juice, zest, maple syrup, cornstarch, and vanilla. Transfer mixture to the prepared baking dish and set aside.
- Mix together the oats, flour, salt, spices, and brown sugar. Blend the butter into the mixture using your fingertips. Mix 1/3 of this oat mixture into the apple mix. Scatter the rest of the oat mixture over the top. Bake for about 30 minutes or until the top is crisped and the insides begin to bubble. Remove from heat and let cool slight.
- Serve with greek yogurt, orange slices, and maple syrup.
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