Apple Crumble

These swaps cut sugar and fat while keeping enough butter and flour to bind the crumble. Expect a slightly less sweet filling and a crumble that's a touch less rich and crisp — still cozy, but not identical to the full-butter original.

• 50 g Caster sugar (in the apples) → Omit entirely and rely on the apples' natural sweetness plus the cinnamon

  Removes ~200 kcal from the whole dish. The filling will be noticeably less sweet and slightly more tart — use ripe apples to compensate.

• 120 g Butter → 80 g butter cubed cold, still rubbed into the flour and oats

  You still get a proper crumbly texture, but the topping will be a little less rich and slightly drier. Don't cut butter further or the crumble won't clump.

• 100 g Brown sugar (in the crumble) → 60 g brown sugar

  Saves ~155 kcal across the dish. Crumble is less sweet and browns slightly less; the brown-sugar flavour is still present.

• 150 g Plain flour → 75 g plain flour + 75 g wholemeal flour

  Adds fibre and a nuttier taste with no calorie change to speak of; texture is very slightly coarser and less delicate.

Estimated per serve

355 kcal · 4 g protein · 58 g carbs · 13 g fatestimates, within ~10%

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