Apple Crumble

Apple Filling:
[ ] 900 grams peeled and cored apples (about 9 apples), cut into large chunks
[ ] 2 teaspoons freshly squeezed lemon juice
[ ] 2 teaspoons ground cinnamon
[ ] 1 teaspoon vanilla extract
[ ] ⅛ teaspoon salt

Crumble Topping:
[ ] 2 cups Miracle Meel
[ ] 120 grams cold butter, cubed
[ ] 3 tablespoons honey
[ ] 1 teaspoon ground cinnamon
[ ] ⅛ teaspoon salt

Method:
[ ] Preheat the oven to 175°C
[ ] Spread the apple chunks onto a baking tray and roast for 30 minutes, or until tender and lightly caramelised
[ ] Transfer the roasted apples to a bowl and gently fold through the lemon juice, cinnamon, vanilla and salt
[ ] Lightly grease a baking dish with 5 grams butter, then spoon in the apple mixture and spread it evenly
[ ] Increase the oven temperature to 180°C
[ ] To make the crumble, combine the Miracle Meel, cinnamon and salt in a large bowl
[ ] Rub the cold butter into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs
[ ] Drizzle over the honey and gently toss with a fork until uneven crumbs form
[ ] Scatter the crumble evenly over the apples without pressing it down
[ ] Bake for 30 minutes, or until the topping is golden brown and crisp
[ ] Allow to rest for 10 minutes before serving Vanilla Ice Cream (Recipe in the Healthy Indulgence book)