Peel, core and slice apples, place in a large bowl and toss with the lemon juice and water. Sprinkle over nutmeg, 2 tbsp of the rice flour, 1 tbsp of the coconut sugar, half the cinnamon and toss to combine. Arrange in a pie plate greased with a bit of cooking oil spray.
Combine remaining rice flour, coconut sugar and cinnamon with the quinoa flakes and salt (omit the salt if using salted butter) and stir well. Use your fingers to rub the butter into the dry ingredients until the mixture resembles bread crumbs. Drizzle over orange juice and stir to combine.
Top apples with the crumble mixture and bake for 20 minutes until crumble is golden. Cover with foil and bake a further 25 minutes until apples are tender.
Store extra baked crumble in the fridge.
Crumble can be baked in 6 individual ramekins instead of as a single pie.
Serve with natural yoghurt for an extra treat (increase total calories per serve if serving with yoghurt).
196 calories per serve
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