Apple-Nut Crumble with Yogurt Vanilla Sauce

Ingredients

• 3 apples (organic quality)
• 0.5 Organic lemon
• 0.5 tsp cinnamon (organic; available at Reformhaus®)
• 2 tbsp maple syrup (organic; available at Reformhaus®)
• 1 tbsp pecan kernels (15 g; organic; available at Reformhaus®)
• 1 tbsp walnut kernels (15 g; organic; available at Reformhaus®)
• 1 tbsp almonds (15 g; organic; available at Reformhaus®)
• 100 g Donath spelt flour type 1050 (available at Reformhaus®)
• 2 tbsp chunky oatmeal (30 g; organic; available at Reformhaus®)
• 3 tbsp whole grain sugar (45 g; organic; available at Reformhaus®)
• 0.5 pinch salt
• 4 tbsp almond butter (60 g; organic; available at Reformhaus®)
• 300 g yogurt (3.5% fat) (organic; available at Reformhaus®)
• 1 tsp vanilla powder (organic; available at Reformhaus®)

Instructions

1. 1.

   Wash apples, quarter them, core and cut into bite‑sized slices. Wash lemon hot, dry, grate zest finely and squeeze juice. Mix apple pieces with lemon juice, zest, ¼ tsp cinnamon and 1 tbsp maple syrup. Place apples in a baking dish.

2. 2.

   Coarsely chop nuts. Combine with flour, oatmeal, sugar, 2 tbsp water, remaining cinnamon, salt, and almond butter to form crumble topping. Sprinkle crumble over apples and press lightly.

3. 3.

   Bake apple‑nut crumble in preheated oven at 200 °C (180 °C fan; gas: level 3) on the middle rack for about 25–30 minutes. While baking, mix yogurt with vanilla powder and remaining maple syrup. After baking, serve apple‑nut crumble topped with yogurt vanilla sauce on plates.