Skip to content
Sign up free

Baking & desserts

Apple & cinnamon crumble with yoghurt

Soft cinnamon apples under a crunchy, buttery oat crumble, baked until bubbling at the edges and served warm with cool natural yoghurt.

  • 60 min · 20 min hands-on
  • Serves 6
  • 2 litre baking dish, mixing bowl, knife
  • Contains milk, wheat, gluten
  • Vegetarian
  • Snack
More
Share nutrition

Copy nutrient panel

Apple & cinnamon crumble with yoghurt · Per serving (1 of 6)

Choose a shortcut, or tick individual nutrients. The copied results use the amounts shown in this recipe or food.

42 selectedof 152 nutrients · 152 showing

Reference shortcuts only use complete reported values with an RDI or AI. AI is an intake reference, not proof of deficiency. Missing data never counts as zero.

Preview the text you'll copy
Analyse without saving

One serve gives you

Daily needs: Female 31–50
  • Protein 6 g · 6%
  • Carbs 54 g · 58%
  • Fat 15 g · 35%
  • Fibre 6 g

Highest in this recipe

  • Fibre 5.7 g23% of AI (Adequate Intake)
  • Vitamin A 152 µg22% of RDI
  • Iodine 26 µg17% of RDI
  • Vitamin C 6.9 mg15% of RDI
  • Phosphorus 140 mg14% of RDI
All 152 nutrients and their sources ↓

Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.

Ingredients

Weights for 6 servings. Per-serve nutrition stays the same.

  • 900 g
  • 100 g
  • 15 g
  • 3 g
  • 30 g
  • 100 g
  • 80 g
  • 90 g
  • 0.5 g
  • 240 g

Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.

Method

5 steps · about 60 min
  1. Heat the oven to 180°C conventional (160°C fan). Toss the apple slices with 30 g of the brown sugar, the lemon juice, cinnamon and the 30 g water, and spread them in a 2 litre baking dish.
  2. In a bowl, mix the plain flour, rolled oats, remaining 70 g brown sugar and the iodised salt. Rub in the cold butter with your fingertips until the mixture forms clumps of different sizes; squeeze some together to make bigger pieces.
  3. Scatter the crumble evenly over the apples without pressing it down.
  4. Bake for 35–40 minutes until the topping is deep golden and crisp and the apple juices bubble thickly around the edges; a knife should slide easily into the apples.
  5. Rest for 10 minutes so the juices thicken, then serve warm in six bowls with the natural yoghurt.

Add optional toppings or substitutions to your saved copy to include them in the calculation.

One serve gives you

Daily needs: Female 31–50
  • Protein 6 g · 6%
  • Carbs 54 g · 58%
  • Fat 15 g · 35%
  • Fibre 6 g

Highest in this recipe

  • Fibre 5.7 g23% of AI (Adequate Intake)
  • Vitamin A 152 µg22% of RDI
  • Iodine 26 µg17% of RDI
  • Vitamin C 6.9 mg15% of RDI
  • Phosphorus 140 mg14% of RDI
All 152 nutrients and their sources ↓

Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.

Calculation limitations
  • Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.

Every nutrient, and where it comes from

152 nutrients and food components, and the ingredients that supply each one.

See all 152 with a free account

Every vitamin, mineral, fat, sugar and amino acid in this recipe, per serve or for the whole batch, and which ingredients supply each one. Free, no card needed.

Checking your account…

About this recipe and its sources

Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.

MorselMetrics kitchen ideas · MorselMetrics original recipe content

Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.

Calculation assumptions & recipe adaptations

Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.

  • Granny Smith apples, cored and sliced (skin on): Whole-recipe edible weight.
  • Brown sugar, divided: Whole-recipe edible weight.
  • Lemon juice: Whole-recipe edible weight.
  • Ground cinnamon: Whole-recipe edible weight.
  • Water: Whole-recipe edible weight.
  • Plain flour: Whole-recipe edible weight.
  • Rolled oats: Whole-recipe edible weight.
  • Cold unsalted butter, diced: Whole-recipe edible weight.
  • Iodised salt: Whole-recipe edible weight.
  • Plain natural yoghurt, to serve: Whole-recipe edible weight.

AFCD attribution, data & methods

Food matches used for nutrition
  • Granny Smith apples, cored and sliced (skin on): Apple, granny-smith, unpeeled, raw
  • Brown sugar, divided: Sugar, brown
  • Lemon juice: Juice, lemon
  • Ground cinnamon: Cinnamon, dried, ground
  • Water: Water, tap
  • Plain flour: Flour, wheat, white, plain
  • Rolled oats: Oats, rolled, uncooked
  • Cold unsalted butter, diced: Butter, plain, no added salt
  • Iodised salt: Salt, table, iodised
  • Plain natural yoghurt, to serve: Yoghurt, natural, regular fat (~3%)

More recipes to explore