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Lighter Apple & Oat Crumble (Austrian-Style)
Recipe

Lighter Apple & Oat Crumble (Austrian-Style)

Dessert • Austria

A practical baked apple crumble using oats and ground nuts for a satisfying topping, sweetened gently and served with protein-rich skyr.

Why smarter

Uses fruit-forward sweetness, oats and a small amount of nuts for crunch, and a modest amount of oil instead of butter; skyr adds creaminess and protein without heavy cream.

Chef tip

If your apples are very juicy, toss them with the cornstarch and let stand 5 minutes before baking—this helps the filling turn glossy instead of watery.

Soft line

Cozy dessert vibes, made everyday-light.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Apples (e.g., Boskoop or Braeburn), peeled, cored, cut into 2 cm chunks 700.000 g Apples About 4–5 medium apples
2 Lemon juice 1.000 tbsp Lemon juice
3 Ground cinnamon 1.500 tsp Cinnamon
4 Vanilla sugar 1.000 tbsp Vanilla sugar Or 1 tsp vanilla extract
5 Honey or maple syrup 1.000 tbsp Honey Adjust to taste depending on apple sweetness
6 Cornstarch (Maizena) 2.000 tsp Cornstarch Optional but helps thicken juices
7 Rolled oats 70.000 g Rolled oats
8 Wholemeal flour (or plain flour) 30.000 g Wholemeal flour
9 Ground hazelnuts or ground almonds 40.000 g Ground hazelnuts
10 Brown sugar 20.000 g Brown sugar About 1 1/2 tbsp
11 Fine salt 0.250 tsp Salt
12 Canola oil (rapeseed oil) 2.000 tbsp Canola oil
13 Skyr (plain), to serve 200.000 g Skyr Or low-fat Greek-style yogurt

Method

  1. Heat oven to 190°C (top/bottom heat). Lightly oil a medium baking dish (about 20–22 cm).
  2. Add apples to the dish and toss with lemon juice, cinnamon, vanilla sugar, honey (or maple syrup), and cornstarch if using.
  3. In a bowl, mix oats, flour, ground nuts, brown sugar, and salt.
  4. Drizzle in canola oil and rub with fingertips (or stir with a fork) until the mixture forms small clumps.
  5. Sprinkle the crumble topping evenly over the apples (don’t press down too firmly—this keeps it crisp).
  6. Bake for 25–30 minutes, until bubbling at the edges and the top is golden.
  7. Rest 10 minutes so the juices thicken slightly.
  8. Serve warm in bowls with a generous spoon of plain skyr on top.