Aromatic Apple Ginger Muesli Crumble

• Bramley apples800g g

  peeled, cored, sliced

• unsweetened pure apple and mango juice↗200ml ml

  juice

• 1 stalk ginger↗

  in syrup, finely chopped

• 1 tbsp syrup tbsp

  from ginger syrup jar

• regular wholegrain flour↗100g g
• olive oil Olivio or Carapelli↗85g g

  (59% plant fat), chilled

• wholegrain muesli100g g

  no added salt or sugar

• 3 tbsp light muscovado sugar tbsp
• sunflower seeds↗25g g
• low-fat Greek yogurt↗

  or low-fat natural yogurt

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (gas mark 5, fan 170 °C). Arrange the prepared apples in a 1.5 L pie dish, pour over the apple‑mango juice, add the finely chopped ginger and 1 tbsp ginger syrup, and mix well.

2. 2

   Prepare the crumble. Sift the flour into a large bowl, add the chilled olive oil and cut it with a knife into fine crumbs so it distributes evenly in the flour. Add the muesli, light muscovado sugar and sunflower seeds, stir, and sprinkle evenly over the apples, covering them.

3. 3

   Bake for 40–45 minutes until the top turns golden and becomes crisp. Let the crumble cool for 5–10 minutes, then serve it with low‑fat Greek yogurt or a non‑fat natural yogurt.