Get my 50 Shades parody at from your local bookseller or on Amazon.

Free recipe & food news every week

Search & Social
Recipe Index
#SNAPcut acorn squash adzuki beans Afghan all-purpose flour almond flour amaranth Anna Thomas anti-shingles recipe apple cores apple peels apple sauce apple-cider vinegar apples arganine Asian asparagus avocado bake @ 350 bake @ 400 bake @ 450 balsamic vinegar banana pancakes bananas barely cooked tomato sauce barley basketball bay leaf bbok choy bean broth beartrack farm beet sauerkraut beet tops beets bell peppers besan flour beverages black beans blackberries black-eyed peas blackstrap molasses blog tour blueberries bok choy braise bread bread machine breakfast brown bagging burgers butternut squash cabbage cake callaloo candied orange peels candy cantaloupe caramelize onions carrot tops carrots cashew cream cashews casseroles cast-iron skillet recipes Catherine Watson cauliflower ccompany celery chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpea flour crackers chickpeas chili chilled soup chinese recipes chipotle Chiradelli chocolate chips chocolate cholesterol-free Christmas cinnamon cinnamon cashew cream cinnamon crackers cinnamon rolls cloves cocoa coconut coconut dream coconut drink coconut milk coconut oil coffee coffee cake cold soup cold-brewed coffee colds cole slaw collards comfort food company cook ahead cooked apples cookies Cooking Green corn bread cornbread coughs crackers cranberries cranberry sauce cream substitute crockpot Cuban black beans cucumbers curry powder daikon dairy-free DAK bread machine dandelion greens daylilies daylily dessert dessert bar DIY Donvier dried basil dried beans easy edible flowers eggplant emergency preparedness fall family sized tea bags fat-free fennel fig first course flaxseed Flying Dragon food presentation food safety free freezer French fresh tomato sauce frosting frozen desserts fruit funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic ggreen onions ginger gingerbread glaze gluten free gluten-free glycemic index grab-and-go lunches graham cracckers gravy greek dressing green beans green gumbo green onions greens grilled grilled cabbage grilling gumbo gumbo z'herbes hardy citrus healthy heart-healty hemp seed high protein homemade homemade truffles honey h'ors dourves hot vinegar hummus Hundred-Foot Journey IACP ice pops iced coffee improv Indian jalapeƱo jalapeno peppers jalepeno jicama Jif peanut butter John Griffith kabocha squash kadu kale Kate Heyhoe Kathy Hester Kitchen Riff kiwis kohlrabi Larry's Beans lasagna leeks left-over pasta lemon lemons lentils lime low fat low salt low sugar low-fat lunch lysine Madhur Jaffrey main-course salad make your own make-ahead making solar cookers mandarin orange spice tea maple syrup meal in a jar meals in jars meatless Mexican Michigan State microwaved miso molasses momentum Momofuku mother muffins mushroom mushrooms mustard greens NC State new year's day no fat no garlic no knead no onions nooch noodles nutmeg nutritional yeast nylons oatmeal oilve oil okra olive oil one pot meals one-pot cooking onion onions oranges organic packaging paint parsley parsnips pasta pea shoots pea tips peach peanut butter peanuts pecans Persian pesto pickles pie pinto beans pizza plant-powered plant-strong popsicles potatoes potluck power jars probiotic pudding pumpkin quick quinoa radish pods radishes rainbow chard raisins raspberry raw recipe recipe rescue recipes red lentils red onion red zinger tea refrigerator pickles reuse rhubarb rice rice cooker roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salsa sandhills farm sandwiches Santa Cruz Organic peanut butter sauce sliders slow slow cooker small bites smoothie snacks socca solar cooking something for nothing sorbet sorghum syrup soup sourdough spa cuisine spartans spinach spread spring spring onions stand mixer starters steamed Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tea Thanksgiving Thanksgiving recipes The Vegan Slow Cooker thrifty tomato tomato sauce tomatoes Tovolo trail mix travel recipes truffles turmeric turnips Two Chicks Farm udon noodles vegan vegan grilled side dishes vegan holiday recipes Vegan Slow Cooker for Two or Just You vegetable soup vegetarian Vegetarian Epicure video vinegar vvegetable soup walnuts watermelon Welbilt bread machine what to do with bitter dishes wheat berries wheat germ whipped cream white whole wheat flour whole wheat whole wheat berries winter winter squash wolfpack wwhite whole wheat flour yeast yogurt substitute zest zlaw Zojirushi bread machine zucchini
Follow me on Twitter

Try my Taster's favorite collard recipe. Kids love it!

« Apple-Raisin Pockets | Main | Grown-Up Mustard Greens »

Apple Walnut Crumble

Welcome fall with this quick, lighter version of the classic Dutch Apple Cake. It has more apples plus healthy walnuts, half the fat and flour, and less than half the sugar. Instead of wasting time peeling apples, just slice them thinly and cut the slices into bite-sized pieces. The baked peels add texture and nutrition. In October 2012, I updated the recipe to use coconut spread or oil instead of butter.

This recipe is a tribute to Steve Jobs and to my mother-in-law (see notes below).

cut granny smith apples into thin slices then crossways so you can bake the peel without getting long strings of peel in the final dessert

Active time: about 30 minutes. Total time: about an hour. Serves six to eight.

Recipe ingredients

2 pounds Granny Smith or other tart baking apples, about 5 medium apples (900 grams)
1/4 cup white sugar (50 grams)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch salt
1/4 cup Earth Balance coconut spread or coconut oil (57 grams)
1/2 cup white whole wheat flour or all-purpose flour (60 grams)
1/2 cup walnuts (50 grams)
1/3 cup brown sugar (67 grams)
2 tablespoons water

Recipe method

  1. Preheat oven to 400°F. Grease an 8-inch square baking pan.
  2. Cut each apple into quarters and cut out the core. Slice each quarter into four long slices, then cut slices across three or four times. Put apple pieces into baking pan as you go.
  3. Mix sugar, cinnamon, nutmeg, and salt in a small bowl. Sprinkle over apples.

    apple walnut crumble ready to be baked with lots of fruit in in this healthy dessert plus nuts and less sugar and butter many recipes

  4. Mix flour and brown sugar in the bowl used for sugar mixture. Chop walnuts and stir into flour mixture. Melt coconut spread in a microwave-safe container, about 30 seconds on high power. Pour spread over flour mixture and stir until all flour is coated with butter, then crumble over top of apples.

    apple walnut crumble ready to be baked at 400 degrees

  5. Pour water into container used to melt coconut spread, swish around to pick up remaining flavor, and pour into pan along the edge without wetting the topping.
  6. Bake for 35 to 40 minutes, until topping browns slightly and apples are fork tender. Let cool for at least 10 minutes.

    apple walnut crumble hot from the oven

  7. Serve warm. Keeps covered at room temperature for a few days. Best reheated briefly before serving.

    two servings of apple walnut crumble

Recipe tips and notes

This recipe is a tribute to Apple visionary Steve Jobs, who saw the beauty in simplicity and living your true life. Steve was a vegetarian and animal lover. (Did you know that iPhoto face-recognition software recognizes cat faces as well as human ones?) What he said about work applies just as well to cooking:

Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work, and the only way to do great work is to love what you do. If you haven’t found it yet, keep looking, and don’t settle. As with all matters of the heart, you’ll know when you find it, and like any great relationship it just gets better and better as the years roll on. So keep looking. Don’t settle.

Your time is limited, so don’t waste it living someone else’s life.

This recipe was inspired by my mother-in-law Catherine Watson's Dutch Apple Cake. At ninety two, she still doesn't settle, finding love and purpose in her life with a fascinating mix of hospitality, home cooking, and hard work for social justice. When we visited her last week, I made the mistake of saying she had made a difference. "Still am making one!" she piped up from her nursing-home bed. She's right, too.

Thank you, Steve Jobs and Mother Watson, for making the world a better place and moving others to join you.

Reader Comments (5)

Can't wait to try this! Can you suggest another type of apple besides the tart ones? My family doesn't like the Granny Smiths.
Thanks in advance!

Oct 8, 2011 | Registered Commenterorganix4me

Great question, Pam. Try Arkansas Black or Braeburn.

If you use sweeter baking apples such as Gala, Fuji, or Golden Delicious, reduce the sugar a little (perhaps a tablespoon, but I haven't tested these apples). Don't use Red Delicious which bakes down to mush.

Oct 9, 2011 | Registered CommenterLinda Watson

Thank you for posting this! I have a Halloween potluck coming up at work and this looks like a terrific frugal-but-fun lower sugar treat to take.

Oct 18, 2011 | Registered Commentertink0233

I just made this today, it is wonderful!! We have apple trees in the back yard that tend to be tart and this was a perfect use of them and ingredients I have on hand. Yum!

Nov 17, 2012 | Registered Commenterlamarisf79

Yaay! How wonderful to have apples from your own trees. That's thrifty and sustainable!

Nov 19, 2012 | Registered CommenterLinda Watson
Please join before posting - it's easy and free!
To help keep conversations on the forum civil, only registered members can comment or start new threads. Joining the community is easy and free.