I am REALLY excited to share this recipe with you. I personally think that I’m a genius for coming up with it, but you’ll have to judge that for yourself when you make it.
This unusual crumble is fragrant, perfectly textured, and sweet but totally breakfast-level-healthy. HUGE bonus if you have a juicer, like me, you can use the pulp leftover after juicing carrots in this recipe. I hate throwing all that delicious healthy fibre away. OK I can tell I’m getting weird and nerdy, so let’s just move on to the recipe.
- 1/3 cup flour
- 1/2 cup quick-cook oats
- 2 Tablespoons to 1/4 cup brown sugar (depending on how sweet your tooth is)
- 1 teaspoon cinnamon
- 3 Tablespoons butter, melted
- 1 apple, cored and chopped
- 1 cup carrot juicer pulp or finely grated carrot*
- 1/4 cup apple cider, apple juice, carrot juice, or water (add an extra Tablespoon of liquid if using juicer pulp)
- 1 Tablespoon cornstarch
- 1 teaspoon brown sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
- Preheat oven to 350°C.
- Mix together first 4 topping ingredients in a small bowl. Add melted butter and mix well. Set aside.
- Dissolve cornstarch in the cider, then add sugar, vanilla, and cinnamon, and mix well.
- Mix apple and carrot together in a medium bowl. Add liquid to the apple and carrot and mix to coat.
- Place filling in a greased casserole dish**, pack down, and cover with topping.
- Bake for 30 minutes.
*I didn’t grate my carrot finely when I made this recipe to take pictures for this post and the texture suffered – so take my advice and grate that carrot good.
**I use a smaller round casserole dish for a deep-dish crumble, but you can also use a 9×9 inch dish for a regular-depth crumble.