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Hassleback apple and pecan crumble

Pair warm, seasonal apples with a rough-textured, nutty crumble topping for an easy, luxurious twist on a classic. Plus, this counts as 1 of your 5 a day.

Serves 4

Prep Time 15 min

Cooking Time 45 min


  • 4 Pink Lady apples, halved lengthways
  • 1tbsp Natvia sweetener
  • 20g dairy-free spread (we used Vitalite), melted
  • ¼tsp ground cinnamon
  • 4 small scoops dairy-free ice cream, to serve
  • For the crumble
  • 2tbsp caster sugar
  • 30g dairy-free spread, melted
  • 1tbsp plain flour
  • 30g pecan nuts, finely chopped
  • ¼tsp ground cinnamon


  1. Heat the oven to 180°C/fan 160°C/gas 4. Set each apple half, cut-side down, on a board. Cut it into thin, evenly spaced slices (about 5mm apart), stopping about two-thirds of the way down. Put the apple halves in a single layer in a large baking dish.
  2. Combine the sweetener, spread and cinnamon in a small bowl. Brush the mixture over the apples. Loosely cover with foil and bake for 30 min or until the apples are just tender.
  3. Meanwhile, combine all the crumble ingredients in a bowl until crumbs form.
  4. Carefully remove the baking dish from the oven and fan open the apple slices with a fork. Scatter each apple half with crumble, then bake for a further 10–15 min until golden and tender. Serve warm, topped with the ice cream.

Nutrition per serving

Read more on how we calculate nutrition.
331 2.9g 16g 4.5g 4g 34g 0.2g 60mg 46g 0.6mg

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