A delicious apple packed breakfast muffin tray bake which dishes up equally well as an evening dessert if dressed with a little ice-cream and salted caramel sauce.
Begin by making your apple purée. Wash and cut into quarters. Take out seeds with a knife. Do not need peel.
Once apples are soft, process in a blender to a smooth purée. Can remain a little lumpy if you like. At this point either use straight away, or you can store in an airtight container for a couple of days or freeze for up to a month.
Put the crumble topping ingredients into a bowl and rub together until it resembles breadcrumbs. This will only takes seconds in a food processor.
In a large bowl combine flour, baking powder, cinnamon, baking soda, salt and sugar. Mix well with a wooden spoon.
In a medium bowl, add the eggs and beat well, then add the milk, applesauce, vanilla extract, lastly add the oil. Mix to combine the ingredients well.
Pour the wet ingredients into the dry and mix with a large wooden spoon until just combined. No more than 30 strokes. There should be lumps, this is normal.
Spoon the mixture into the tin and level out.
Add the layer of sliced apples.
Finally sprinkle over the crumble topping and bake in the oven for approximately 30 minutes, or till a skewer comes out clean, and the top is golden brown and the crumble mix is crunchy.
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