Healthy Chai Spice Apple Crumble Recipe

I made an Apple Oat Crisp that lets you have dessert for breakfast without eggs, refined flour or sugar, and I’m not apologizing.

I’m obsessed with this Healthy Chai Spice Apple Crumble because it actually tastes like dessert without feeling like cheating. I love the punchy chai spices and the way the apples stay bright and juicy, not mushy.

I grab it for breakfast, snack, whatever. It’s basically an Oat Apple Crisp and also a legit Apple Oat Dessert, so you don’t have to apologize for seconds.

I used medium apples and rolled oats for the topping, and the texture is crunchy, slightly sticky, and honestly addictive. Not pretending it’s virtuous, just saying it hits the sweet spot every time.

No regrets either.

Ingredients

• Apples: juicy base, sweet-tart texture always
• Lemon juice: brightens, stops browning quickly
• Maple syrup: natural sweetener, warm comfort
• Vanilla: cozy warmth, makes homey instantly
• Cinnamon: chai backbone, familiar spice always
• Ginger: a zing, tiny heat kick
• Cardamom: floral pinch, it’s exotic hint
• Cloves: deep spice, use sparingly true
• Basically nutmeg: cozy background warmth subtle
• Salt (filling): boosts sweet, balances nicely
• Rolled oats: hearty crunch, wholesome bite
• Almond flour: nutty, gluten-free binder
• Walnuts/pecans: extra crunch, healthy fats
• Flax or chia: texture, omega-3s
• Coconut oil: binds topping, mild
• Maple (topping): drizzle, caramel finish
• Salt (topping): highlights sweetness
• Plus sprinkle cinnamon: smells homey

Ingredient Quantities

• About 4 or 5 medium apples (about 6 cups sliced), peeled or not, cored and thinly sliced
• 1 tablespoon fresh lemon juice
• 2 tablespoons pure maple syrup (use honey if you prefer)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• Pinch of salt for the filling
• 1 1/2 cups rolled oats (old fashioned)
• 3/4 cup almond flour
• 1/3 cup chopped walnuts or pecans (optional but nice)
• 2 tablespoons ground flaxseed or chia seeds (for extra texture)
• 3 tablespoons melted coconut oil (or olive oil)
• 2 tablespoons maple syrup for the topping
• 1/4 teaspoon salt for the topping
• Extra cinnamon to sprinkle on top, if you want

How to Make this

1. Preheat oven to 350°F (175°C) and grease an 8 or 9 inch baking dish lightly with a bit of coconut oil.

2. Slice about 4 or 5 medium apples into thin slices, leave the peel on if you want extra texture, then toss them in a bowl with 1 tablespoon fresh lemon juice so they dont brown.

3. Add to the apples 2 tablespoons pure maple syrup, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cardamom, 1/8 teaspoon ground cloves, 1/8 teaspoon ground nutmeg and a pinch of salt; mix well so every slice is coated. If the mixture seems too wet later you can cook the apples briefly in a saucepan to evaporate extra juice.

4. Transfer the apple mixture into the prepared baking dish, pressing down a little so it’s even and packed but not smashed.

5. In a separate bowl combine 1 1/2 cups rolled oats, 3/4 cup almond flour, 1/3 cup chopped walnuts or pecans (optional but nice), 2 tablespoons ground flaxseed or chia seeds and 1/4 teaspoon salt for the topping. Mix to distribute the nuts and seeds.

6. Stir into the dry topping 3 tablespoons melted coconut oil and 2 tablespoons maple syrup until the mixture clumps slightly and looks evenly moistened; if you like a crumblier texture use a fork to break it up, if you want bigger chunks press a few clumps together.

7. Sprinkle the oat topping evenly over the apple layer, covering most of the fruit, and dust with a little extra cinnamon on top if you want more spice.

8. Bake in the preheated oven for about 35 to 40 minutes until the apples are bubbling at the edges and the topping is golden brown, rotate the pan once halfway if your oven bakes unevenly.

9. Let the crumble rest for at least 10 minutes so the juices settle, it will be easier to serve and not run all over the plate.

10. Serve warm with yogurt or a splash of milk for breakfast or a scoop of frozen yogurt for dessert. Leftovers keep covered in the fridge 3 to 4 days and reheat nicely in the oven or microwave.

Equipment Needed

1. Oven (preheated to 350°F)
2. 8 or 9 inch baking dish, lightly greased
3. Sharp knife and a cutting board for slicing apples
4. Large mixing bowl for the apple mix
5. Medium bowl for the oat topping
6. Measuring cups and spoons
7. Spatula or wooden spoon for stirring and pressing the apples
8. Small saucepan (optional, if you need to cook down excess apple juice)

FAQ

Healthy Chai Spice Apple Crumble Recipe Substitutions and Variations

• Apples: swap with pears (same prep, a bit softer when baked) or use frozen sliced apples if fresh arent available; adjust bake time if pears are riper.
• Almond flour: use oat flour or whole wheat pastry flour for a nuttier, chewier topping; if using oat flour press down a little less oil cause oats soak more liquid.
• Maple syrup (filling or topping): replace with honey, agave, or brown sugar; for dry sugar reduce other liquids a touch so the filling isnt too runny.
• Coconut oil: use melted butter or neutral oil, or for lower fat try unsweetened applesauce (toppings will be less crisp but still tasty).

Pro Tips

1) Bake time and juice: if your apples are super juicy, dont panic when the topping sinks a bit. Put the dish on a baking sheet to catch spills and bake 5 to 10 minutes longer so the filling thickens. You can also let it cool longer than 10 minutes, it gets way easier to scoop once the juices settle.

2) Texture control: want big crunchy clumps on top? Press handfuls of the oat mix together before you sprinkle it on. Want it crumbly? Break those clumps up with a fork. Toast the oats and nuts in a dry pan for 5 minutes first for extra nuttiness, but dont burn them.

3) Flavor boosts: add a tiny pinch more salt to the topping, it makes the maple and spices pop. If you like bright acid add just a bit more lemon or a splash of apple cider vinegar to the apple mix. A teaspoon of browned butter or browned coconut oil in the topping gives a rich caramel note that’s really nice.

4) Make ahead and warmup: you can assemble the whole thing and keep it in the fridge for a day, then bake when you want. For leftovers, reheat in the oven at 350°F for 10 to 15 minutes so the topping crisps back up, microwave makes it soggy unless you finish it under the broiler a minute or two.