Ugne's Apple and Peanut Crumble Pie

Star of Great British Bake Off, and our lovely new ambassador Ugne shows us how to create a gluten free, white cane sugar free, low in Fat and high Protein desert! What more can you ask for on a Thursday?!

ugne crumble

INGREDIENTS

230g Fat free live yoghurt

25g Peanut flour (Sukrin)

75g Almond flours

2 large egg whites

1 whole egg

85g Truvia (if apples are sour might want to use more)

Pinch of salt

250g apples (breburn or similar)

Crust:

50g ground almonds

60g rolled oats (gluten free if making GF version)

30g Truvia

120g Meridian Smooth peanut butter

METHOD

 

1. Preheat the oven to 170’C

2. Lightly grease 19 x 29cm baking dish with coconut oil 

3. Peel and thinly slice apples, set aside.

4. Place the rest of pie ingredients in the bowl and whisk it all with hand whisk. Add your sliced apples and fold everything together.

5. For the crust, place dry ingredients in the food processor, pulse few times until combined. Add peanut butter and work with food processor until crumb like texture formed.

6. Pour apple pie mix in the baking dish, spread the crumble mix over the top and bake for 35min.

Ugne's tip: Serve with a sprinkle of cinnamon… or just warm on its own… its utterly scrumptious. Bursting with nutty flavour, very light and containing hardly any fats and no refined sugars  treat won’t make you feel guilty of having a slice with your tea in the afternoon. Beautifully creamy and flavoursome Meridian Peanut butter gives great flavour, but if you wish to add more texture to your pie, why not alter the recipe by using Meridian Crunchy Peanut butter? Same great flavour with little bit more character in crunchy nutty goodness of this gorgeous peanut butter.

Ugne crumble 2

Take a look at Ugne's blog for more delicious recipe ideas!

ugne blog

Ugne Bubnaityte was a contestant on this year's Great British Bake Off. Originally from Lithuania, Ugne now lives in Essex with her partner, also a bodybuilder and works as a PA and administrator. Ugne learnt to bake from her mother and grandmother who used Eastern European baking methods and utensils.