In our family, eating apple crumble is like taking a shower. It’s an autopilot kind of thing. It’s a necessity. For us, every season is apple crumble season. We’ve always done it and we always will. Cause look — it’s healthy enough to just keep doing it without any damaging side effects, right? And it’s yummy enough to want to keep doing it. Yes!
Consequently, we eat apple crumble in the middle of the day and in the middle of the night (as fuel for binge-watching our favorite TV series). The only time we don’t eat it is for breakfast. And I thought: That’s a shame.
So, I sat down and I thought long and hard and when I stood back up again I had the answer: Apple crumble smoothie. No, let’s make that: Apple. Crumble. Smoothie!
I was almost trembling with anticipation when I made my first batch. Together with nuts, oats and apples I used Greek yoghurt for creamy richness and some cloudy apple juice (made from apples from my dad’s garden) for some tangy freshness. Would it work, would it live up to our high apple crumble standards? It did and it DID!
When we took our first sip we sort of froze and looked at each other over the breakfast table (the 2-year-old might have been looking in another direction, from where he sat, under the table…). It was exactly what I had hoped it would be: apple crumble travelling incognito as a healthy smoothie.
There are essentially two things that will make the magic happen here. 1. You toast your nuts and oats before blending them (just like we did with the Swedish Chokladbollar, remember?). This gives the smoothie a much more deep, crunchy, baked flavor + makes it easier to digest. 2. You fry the apples with cinnamon and a bit of maple syrup, which will make the apples all soft, sweet, syrupy and gooey.
Ps. Sometimes I make big batches of this — what shall we call it — smoothie formula (the apples + the nuts/oats) and I divide it into small plastic bags and pop them into the freezer. Now all I have to do is add yoghurt, blend and I’m in smoothie heaven. I swear, every early, shitty, rainy morning I cut that funky-looking little plastic bag open and let the content of it fall down into the blender, I smile and wish there was a place somewhere where you would have the legal right to marry yourself — like in Amsterdam or something.
- Serves: 2-3
- 6 dl/ 2 ½ cups of Greek yoghurt, around 3 % fat
- 1,5 dl / a heaping ½ cup mix of almonds, hazelnuts and oats (optional: shredded coconut, buckwheat flakes)
- 1 dl / a scant ½ cup of cloudy apple juice
- 2 apples
- 1 tbsp of salted butter
- 2 tsp cinnamon
- 1 tbsp of maple syrup
- In a dry pan, toast almonds, hazelnuts and oats on medium heat for 3-5 minutes. Stir frequently. Put into blender (or a big bowl if you’re using a handheld mixer) and leave to cool.
- Now put a dollop of butter in the pan and fry the apples for 3-5 minutes on medium heat. Add the cinnamon and stir. Then add the maple syrup and stir some more. Pour into the blender/bowl. Add the dates as well.
- Let cool for 5 minutes. Blend. Add Greek yoghurt, vanilla powder/essence and a 2-3 ice cubes. Blitz some more. (Or let it be if you’re using a handheld).