Cinnamon and Apple Crumble

For the base:

4 granny smith apples, peeled

1 tbsp lemon juice

2 tsp Amisa Buckwheat Flour 

1 tsp coconut sugar

1½ tsp cinnamon

¼ tsp nutmeg

Pinch of salt

Dairy-free yoghurt, for serving 


For the topping:

80g Amisa Pure Porridge Oats

125g roasted and salted pecans, roughly chopped

45g coconut sugar

1 tsp cinnamon 

¼ tsp salt

70g Amisa Buckwheat Flour

4 tbsp coconut oil, melted


  1. Preheat the oven to 180/160C fan.

To make the base:

  1. Core and slice the apples into thin wedges. Place in a 9×13-inch baking dish and coat with the lemon juice.
  2. In a small bowl, combine the buckwheat flour, coconut sugar, cinnamon, nutmeg, and salt. Sprinkle over the apples and toss to coat all of the pieces.

To make the crumble topping:

  1. Combine the oats, pecans, coconut sugar, cinnamon, salt, buckwheat flour and melted coconut oil in a food processor. Blend until the mixture clumps together slightly. If you’re using raw or unsalted pecans, add another pinch of salt to balance the flavours.
  2. Layer the crumble topping over the sliced apples and bake for 40 minutes, until the apples are soft when pierced with a knife and the topping has turned golden and crisp. 
  3. Serve the crumble with a scoop of dairy-free yoghurt.



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