Healthy Chai Spice Apple Crumble
Yields: 9 squares
This is my mom’s all-time favorite crumble! It’s full of her favorite cozy chai spices (she drinks a chai latte every day!), and the sweet tender apples pair perfectly with the streusel topping. Leftovers will keep for at least one week if stored in the refrigerator covered with foil or in an airtight container.
  • for the streusel
  • ¾ cup (75g) old-fashioned oats (gluten-free if necessary and measured like this)
  • ¼ cup (30g) whole wheat flour or millet* flour (measured like this)
  • 1 tsp ground cinnamon
  • 2 tbsp (30mL) pure maple syrup, room temperature
  • 1 ½ tbsp (21g) unsalted butter, melted (see Notes!)
  • for the filling
  • 6 cups (767g) diced red apple (about 4 large)
  • 2 tbsp (16g) cornstarch
  • ¾ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cardamom
  • ⅛ tsp ground cloves
  1. Preheat the oven to 350°F, and coat an 8”-square pan with nonstick cooking spray.
  2. To prepare the streusel topping, whisk together the oats, flour, and cinnamon in a small bowl. Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.
  3. To prepare the filling, toss the apples with the cornstarch, cinnamon, ginger, cardamom, and cloves in a large bowl until completely coated.
  4. Transfer the filling to the prepared pan, and gently press down with a spatula. Sprinkle evenly with the topping. (The topping tends to clump, so try to break it up into fairly small pieces.) Bake at 350°F for 50-60 minutes or until the apples are fork tender. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow the juices to fully thicken.
Notes: Instant oats (gluten-free if necessary!) may be substituted for the old-fashioned oats. Do not substitute steel-cut oats.

To make the crumble gluten-free, use the millet flour option. Almost any other gluten-free flour will work as well, except for coconut flour. Do not substitute coconut flour.

Honey or agave may be substituted for the pure maple syrup.

For a vegan version, substitute Earth Balance buttery sticks for the best results. Coconut oil will also work, but the flavor and texture of the topping will be slightly different.

It’s important to chop the apples fairly finely, about the size of blueberries, to help them bake evenly and soften completely. I know it takes a little extra time and effort, but I promise it’s worth it!

I personally love and use Fuji apples, but Gala and Braeburn apples would work as well. If you prefer a tarter flavor, then substitute up to two cups of diced Granny Smiths for the equivalent amount of red apple, but I’d recommend against more than that since you aren’t adding any sweetener to the filling.

If you prefer to enjoy your crumble warm, then reheat individual portions once it has chilled in the refrigerator.

{gluten-free, egg-free, vegan option, dairy-free option, clean eating, low fat}
Recipe by Amy's Healthy Baking at