Bruised apple and almond pot


A quick and healthful take on the classic apple crumble this recipe is perfect for any less than perky apples you have lying about. The more bruised the better. I love this as an afternoon snack or even a quick on the go breakfast. The recipe makes a generous amount of almonds which make for a delicious snack on their own. They last a good while too so if you only have one or two apples to hand don’t worry as you can keep the extra almonds in a jar for snacking on. I like to keep the skins of my apple on as it saves on waste and adds a delicious texture too.

  • Ingredients

  • 150g whole almonds

  • 1 tsp cinnamon

  • 1 tsp mixed spice (or more cinnamon)

  • 1 tbsp maple syrup

  • 4 bruised apples, cored, roughly chopped, skin left on.


  • Preheat your oven to 180°C fan setting and line a baking sheet with baking parchment.

  • Place your almonds, spices and maple syrup into a small mixing bowl. Stir to combine and pour onto your prepared baking tray spreading them out evenly.

  • Bake for 10- 12 minutes. Remove and allow them to cool.

  • Place your apples into a medium sized saucepan over a low-medium heat. Add a splash of water and a tsp more of cinnamon if you like it.

  • Cover with a lid and stir every few minutes until your apples have cooked and broken down. I like to keep a little texture in mine. You may need to add a little more water. Allow to cool.

  • To serve place roughly 3 tbsp apple into a clean Tupperware or recycled jam jar and top with a handful of your cinnamon spiced almonds. Place a lid on top and eat when hunger strikes.

  • Store the rest of your apple in the fridge for up to four days and keep your remaining almonds in an airtight container for up to two weeks.

Alexandra Dudley