![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/APPLE-CRUMBLE-POTS-RECIPE-4934724.jpg?r=1693571973554\")
<\/p>\n
Ingredients<\/h3>\n\n- Four apples, plus extra for decoration<\/li>\n
- Four tablespoons of maple syrup<\/li>\n
- One teaspoon of cinnamon (optional)<\/li>\n
- 200g oats<\/li>\n
- 50g mixed nuts (optional)<\/li>\n<\/ul>\n
Don’t miss… <\/strong>
Michelin-star chef says ‘get tomatoes out of the fridge’ for ‘better flavour'[INSIGHT] <\/strong>
Starbucks’ Pumpkin Spice Latte is back in the UK – and Britons can get one early[REVEAL] <\/strong>
‘Super easy’ air fryer chocolate pies take just five minutes to make[RECIPE] <\/strong><\/p>\n![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/APPLE-CRUMBLE-BREAKFAST-POTS-RECIPE-4934723.jpg?r=1693571973635\")
<\/p>\n
We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n
Prepare the apples by peeling, coring and chopping each one into bite-sized chunks. In a large saucepan, combine the fruit with two tablespoons of maple syrup and one teaspoon of cinnamon if using.<\/p>\n
Cook over medium heat, stirring occasionally until the apples are soft and caramelised. Lisa noted that this should take around eight to 10 minutes. Once cooked, set the syrup-coated apples aside to cool and move onto the crumble topping.<\/p>\n
Preheat the oven to 180C then mix together 200g oats and 50g of mixed nuts or dried fruits until well combined. Add two tablespoons of maple syrup to the bowl and stir through to coat the dry ingredients.<\/p>\n
Spread the crumbly mixture on a greased or lined baking sheet and leave to bake for 10-12 minutes until golden brown. Lisa recommended keeping a close eye on this to avoid burning.<\/p>\n
When it’s nicely toasted, remove the tray from the oven and allow time for it to cool.<\/p>\n
Lisa suggested chopping the remaining apple into small, thin slices for “additional freshness and texture” ready for layering in the jars.<\/p>\n
In each one, layer a spoonful of the cooked apple mixture followed by a layer of fresh fruit and one more layer of the cooked filling. Top with the crumble topping or shop-bought granola and add a little extra fresh apple to garnish.<\/p>\n
The chef said: “These apple crumble breakfast pots can be enjoyed warm or cold. They can be eaten immediately or prepared the night before and stored in the refrigerator for a quick and delicious breakfast.”<\/p>\n
Don’t miss… <\/strong> We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n Prepare the apples by peeling, coring and chopping each one into bite-sized chunks. In a large saucepan, combine the fruit with two tablespoons of maple syrup and one teaspoon of cinnamon if using.<\/p>\n Cook over medium heat, stirring occasionally until the apples are soft and caramelised. Lisa noted that this should take around eight to 10 minutes. Once cooked, set the syrup-coated apples aside to cool and move onto the crumble topping.<\/p>\n Preheat the oven to 180C then mix together 200g oats and 50g of mixed nuts or dried fruits until well combined. Add two tablespoons of maple syrup to the bowl and stir through to coat the dry ingredients.<\/p>\n Spread the crumbly mixture on a greased or lined baking sheet and leave to bake for 10-12 minutes until golden brown. Lisa recommended keeping a close eye on this to avoid burning.<\/p>\n When it’s nicely toasted, remove the tray from the oven and allow time for it to cool.<\/p>\n Lisa suggested chopping the remaining apple into small, thin slices for “additional freshness and texture” ready for layering in the jars.<\/p>\n In each one, layer a spoonful of the cooked apple mixture followed by a layer of fresh fruit and one more layer of the cooked filling. Top with the crumble topping or shop-bought granola and add a little extra fresh apple to garnish.<\/p>\n The chef said: “These apple crumble breakfast pots can be enjoyed warm or cold. They can be eaten immediately or prepared the night before and stored in the refrigerator for a quick and delicious breakfast.”<\/p>\n
Michelin-star chef says ‘get tomatoes out of the fridge’ for ‘better flavour'[INSIGHT] <\/strong>
Starbucks’ Pumpkin Spice Latte is back in the UK – and Britons can get one early[REVEAL] <\/strong>
‘Super easy’ air fryer chocolate pies take just five minutes to make[RECIPE] <\/strong><\/p>\n<\/p>\n