Low Fat Crumble Recipe


I made a low fat crumble recipe and wanted to share with you because I think it’s at least as good as any other crumble recipe out there. This is definitely a family favorite! We’ve frequently made this low fat crumble recipe. It’s delicious, even my picky kids love it. I’ve already shared with you some healthy low fat crumble recipes . But this one is much better. In fact, it’s by far the best crumble recipe I’ve ever had!

The ‘best’ healthy apple crumble recipe using oats and a secret ingredient

This quick and easy recipe contains no butter or flour, making it low in fat and healthier than most apple crumbles


The humble apple crumble is one of Britain’s much-loved puds.

It’s cosy, it’s sweet and it’s the ultimate comfort food especially following a traditional Sunday roast and during the winter months.

Whether you like yours smothered in cream, vanilla ice cream or hot custard, like most traditional desserts, it’s laden with fat and sugar.

It contains no flour or butter and features a surprising ingredient to give it a natural sweetness.

The secret… mashed banana.

Using it alongside oats, makes this recipe lower in fat and calories but high in fibre.

It is vegan friendly, plus you can easily make a big batch if you’re a fan of meal prepping.

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Apple crumble recipe (serves 2):


  • 100g oats (75g blended and 25g as they come).
  • 50g over-ripe mashed banana.
  • 2 tbsp sweetener or any sugar.
  • 1/2 tsp cinnamon.
  • 4 green apples or 6 tbsp apple puree.


  1. Pre-heat the oven to 200C/ 400F/ gas mark 6.
  2. Mash the banana. If you have a microwave, pop it in there for 30 seconds so it becomes mushy.
  3. Put it in a bowl along with the oats, cinnamon and sweetener and using a fork or spoon, stir it so it clumps together to form breadcrumbs. If it’s too wet add more oats.
  4. For a quick option use apple puree from a jar. Some supermarkets sell them with chunky apple pieces which is ideal. Otherwise, peel, core and chop four apples, cook them with a bit of water on the hob in a saucepan until they soften or in a mug in the microwave for five minutes.
  5. Then put the cooked apple at the bottom of a baking dish (this will serve two people) then layer on the crumble topping.
  6. Oven bake for 20 minutes.
  7. To keep it extra healthy, serve with low-fat vanilla yoghurt.
Apple crumble made with oats instead of flour (Image: cakeontherun)

Top cooking tips

  • If you’re using fresh apples, you may want to sprinkle 1 tbsp of extra sweetener over them when you put them in the baking dish to make them sweeter.
  • Or you can add 1 tbsp of sultanas.
  • If you’re not fussed on apple or fancy trying something different, this recipe works really well with berries.
  • And if you like some extra crunch, add 1 tbsp of sliced almonds into the crumble mixture.
  • If you follow a gluten-free diet, use gluten-free oats, available in most major supermarkets.
  • If you have any leftover or you are batch cooking, this apple crumble can be popped in the freezer after cooking and just heated up once thawed out.
  • To blend your oats, simply use a hand held blender or a food processor. It will take around three seconds to turn into an oat flour.

Apple & rhubarb crumble

8 – 11

PersonalPoints™ per serving

Total Time: 1 hr 10 min

Prep: 20 min

Cook: 50 min

Serves: 6

Difficulty: Easy

This apple and rhubarb crumble recipe provides the perfect balance between sweet and tangy. Our delicious crumble is packed full of stewed rhubarb and apple and finished with a crispy crumble topping made up of oats. Fruit crumbles are a great British staple, so no wonder this rhubarb and apple crumble is a crowd pleaser! The beauty of fruit crumbles is that you can mix up the fruit and use whatever is in season, or try your hand at some foraging and pick some blackberries when they’re in season and add them to a crumble.



3 medium, peeled, cored and sliced


400 g, trimmed and cut into 2cm pieces

Caster Sugar

2 tablespoons


1 zest(s) of 1, grated

Freshly squeezed orange juice

45 ml

Plain White Flour

75 g

Low Fat Spread

50 g, cut into small cubes

Light Brown Sugar

25 g

Porridge oats

75 g

Low Fat Custard Ready to Serve

1 can(s), large


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the fruit, caster sugar and orange zest into a large ovenproof dish and toss together. Add the orange juice, then cover the dish with foil and cook for 25 minutes, or until the fruit is soft.
  2. Meanwhile, in a mixing bowl, rub the flour and low-fat spread together until the mixture resembles coarse breadcrumbs. Stir in the sugar and oats, then scatter the topping over the fruit.
  3. Bake for 25 minutes, or until golden. Heat the custard to pack instructions and serve with the warm crumble.


You can serve this apple rhubarb crumble with some low-fat custard or 0% fat natural Greek yogurt, just remember to adjust the SmartPoints.


A delicious unofficial Slimming World apple crumble recipe made with oats as part of your allowance. It’s also carefully portioned to control what you’re eating.

Every now and then, we love to have this unofficial Slimming World crumble. And thankfully, with this apple crumble recipe being portioned, it’s easy to control what you’re eating.

And that’s because, when fruit is cooked, it needs to be counted. So, I tend to completely avoid it, which is a shame.

But after picking up a huge bag of cooking apples for a bargain pound at a farm campsite in Norfolk last weekend, I thought stuff it. And this is kind of like healthy granola topped crumble.


Firstly, you could even adapt this to make a rhubarb crumble or half and half. Or, why not rhubarb and pear crumble?

Whatever you decide, you’ll find my printable recipe below to help guide you, including a healthy apple crumble with oats how to video. But all I do is:

  • Preheat my oven at 190 degrees and spray 6 ramekin dishes with frylight
  • Prep the apples and in a large mixing bowl, combine the cinnamon, orange juice, half the sweetener and spoon evenly into the dishes
  • Meanwhile, in a saucepan, melt the margarine and mix in the oats and remaining sweetener
  • Then spoon your crumble topping on the apple mixture and bake for 20 minutes!


There’s quite a few low syn ice creams now on the market, such as Halo that are great with this sugar free apple crumble. Or, we often enjoy it with a low-fat yogurt.

Unofficial Slimming World Apple Crumble Made with Oats

A delicious unofficial Slimming World apple and cinnamon crumble with oat topping.

PREP TIME: 10 mins

COOK TIME: 20 mins

TOTAL TIME: 30 mins

COURSE: Dessert

CUISINE: british

SERVINGS: 6 people

CALORIES: 169 kcal


  • ramekin dishes
  • Weighing scales
  • Chopping knife
  • Chopping knife
  • Measuring spoons
  • potato peeler
  • Mixing bowl


  • Frylight
  • 600 g cooking apples (bramley apples) peeled, cored & chopped (450g prepared weight) *must be counted
  • 2 tsp orange juice *must be counted
  • 1 tsp ground cinnamon
  • 4 tbsp granulated sweetener *must be counted
  • 105 g rolled porridge oats *must be counted or used as allowance
  • 50 g low fat margarine *must be counted


  • Preheat your oven on 190 degrees.
  • Spray 6 ramekin or similar dishes with frylight (trust me, it’s easier to portion this way).
  • In a large mixing bowl, mix together the apples, cinnamon, orange juice, half the sweetener and spoon evenly in to the dishes.
  • In a small saucepan, melt the low fat margarine and stir in the oats and remaining sweetener.
  • Spoon the oats on top of the apple mixture and place on a roasting dish in the middle of the oven for 20 minutes and eat!

Rhubarb and ginger crumble recipe

This classic rhubarb and ginger crumble has been given a healthy makeover. The whole family are going to love tucking into this gorgeous fruit crumble.

Preparation Time20 Mins
Cooking Time25 Mins
Total Time45 Mins
Five A DayOne
Cost RangeCheap

This tasty rhubarb and ginger crumble is a great winter pud that’s much healthier than other traditional crumble offerings.

Slimming World’s rhubarb crumble(opens in new tab) is a real teatime treat that delivers classic British crumble flavours whilst helpfully being low in fat too. The tart, tender rhubarb is topped with a golden, crunchy crumble that packs a nice ginger punch. And it’s incredibly quick and easy to whip up – taking just 45 minutes to make and bake. Allow to cool from the oven, before serving with a drizzle of low fat cream.


  • 500g rhubarb, trimmed and cut into small pieces
  • 3 tbsp sweetener
  • 1 tsp ground ginger
  • Finely grated zest of ½ orange
  • Fat free natural fromage frais, sweetened to taste, to serve
  • 50g plain flour
  • 40g extra-light spread
  • 1 tsp ground ginger
  • 1 tbsp sweetener


  1. Preheat your oven to 200°C/Fan 180°C/Gas 6.
  2. Put the rhubarb, sweetener, ginger, orange zest and 5 tablespoons of water in a saucepan over a very low heat. Cover and simmer for 15 minutes until the flavours have combined. When the rhubarb is soft but still holding its shape, transfer it to a medium-sized baking dish.
  3. To make the crumble, put the flour and spread in a bowl and rub together with your fingers until you have a soft, crumbly mixture. Mix in the ginger and sweetener with your fingers then scatter the topping over the rhubarb. Bake for 25 minutes or until golden and serve hot with a dollop of fat free fromage frais.

Top tips for making rhubarb and ginger crumble:

Go for ‘forced’ rhubarb if you can get it – this more delicate, watermelon-pink variety is grown under pots and is in season in the early months of the year.

Healthy Bramley Apple and Sweet Cherry Crumble

A deliciously wholesome healthy fruit crumble that’s gluten free, low fat and 100% suitable for vegans!

Prep Time 10 minutes

Cook Time 30 minutes


The Fruit!

  • 8-10 Bramley Cooking Apples
  • 2-3 Cups Pitted Sweet Cherries

For the Crumble Topping..

  • 2 Cups Dry Rolled Oats (Use gluten-free certified oats if necessary.)
  • 0.25 Cups Desiccated Coconut
  • 0.25 Cups Mixed Chopped Nuts
  • 0.25 Cups Pure Maple Syrup
  • 2 Tbsp Ground Flaxseed
  • 2 Tbsp Coconut Sugar (Substitute for regular brown sugar if preferred. )
  • 2 Tsp Ground Cinnamon
  • 0.5 Tsp Ground Ginger
  • 0.5 Tsp Vanilla Extract


To make the Stewed Apples

  • Peel and core the apples, then cut them into 1″ chunks and place them into a pan.
  • Add a little water (just enough to cover the fruit) and bring to the boil.
  • Reduce to a low-medium heat and simmer until the water has evaporated and a delicious apple sauce remains!

To Make the Sweet Cherry Sauce

  • Add 2 cups of sweet cherries to a pan.
  • Add a little water (just enough to cover the fruit) and bring to the boil.
  • Reduce to a low-medium heat and simmer until the water has evaporated and a delicious cherry sauce remains!

To Make the Crumble Topping

  • Preheat the oven to 180℃ (356℉).
  • In a large bowl add the oats, maple syrup, cinnamon, ginger and vanilla extract. Stir thoroughly.
  • Spread the oats across a lined baking tray and place in the oven for 15 minutes, until slightly browned. (You may need to stir the oats once during cooking the time, to ensure they cook evenly.)
  • When the oats are cooked and have cooled, place them into a large bowl with the desiccated coconut, mixed chopped nuts, flaxseed and coconut sugar. Mix well.
  • You can now assemble your crumble! Pop your stewed fruit into an oven-proof dish and top with your crumble topping!
  • Bake at 150℃ (302℉) until heated through.

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