Beetroot Apple Crumble Recipe

I know what you’re thinking – beetroot in a crumble sounds absolutely bonkers, right? But trust me on this one because I’m about to show you how this vibrant root vegetable transforms into something unexpectedly magical when paired with sweet apples and warm spices. This isn’t your grandmother’s boring fruit crumble, and honestly, the stunning pink color alone will have everyone wondering what your secret ingredient is.

Why You’ll Love this Beetroot Apple Crumble

While most people think beetroot belongs only in salads or smoothie bowls, this vibrant crumble will change your mind completely.

I promise you won’t even taste the earthiness you’re probably worried about.

The beetroot adds incredible moisture and a gorgeous ruby color that makes this dessert Instagram-worthy.

Plus, you’re sneaking vegetables into dessert, which feels delightfully rebellious.

The combination creates complex flavors that’ll have your guests guessing the secret ingredient.

It’s comfort food that happens to be naturally gluten-free and packed with antioxidants.

Who says you can’t have your crumble and feel good about it too?

What Ingredients are in Beetroot Apple Crumble?

This beetroot apple crumble brings together ingredients you probably already have lurking in your kitchen, plus one gorgeous purple surprise. The beauty of this recipe lies in how everyday pantry staples transform into something unexpectedly elegant.

You’ll need a mix of sweet and tart apples, some pre-cooked beetroot, and the usual suspects for a killer crumble topping. Nothing too fancy or hard to find, which means you can whip this up on a random Tuesday when the craving strikes.

For the Filling:

• 6 large apples (3 Granny Smith + 3 sweet apples like Gala or Honeycrisp)
• 2 packs cooked beetroot, diced
• 2 tablespoons lemon juice
• 65g golden caster sugar
• 80ml water
• 3 tablespoons arrowroot powder
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• 1/8 teaspoon nutmeg

For the Crumble Topping:

• 170g rolled oats
• 130g almond flour
• 130g brown sugar
• 100g melted coconut oil
• 65g chopped walnuts
• 1 1/2 teaspoons ground cinnamon

The apple combination matters more than you might think. Granny Smiths hold their shape beautifully and provide that essential tartness, while sweeter varieties like Gala or Honeycrisp balance everything out.

Don’t stress if you can’t find the exact varieties, just aim for that sweet-tart balance.

Pre-cooked beetroot saves you tons of time and messy hands. You can find vacuum-packed beetroot in most supermarkets near the salads.

Fresh beetroot works too, but you’ll need to roast it first, which adds another hour to your prep time.

Arrowroot powder acts as the thickening champion here, creating that perfect jammy consistency without making things gloopy.

If you can’t find it, cornstarch works as a substitute, but use slightly less since it’s more powerful.

The coconut oil in the topping creates those coveted crispy clusters, though melted butter works just as well if you’re not avoiding dairy.

How to Make this Beetroot Apple Crumble

Making this beetroot apple crumble is honestly one of those therapeutic kitchen experiences where you get to play with gorgeous colors while creating something that smells absolutely divine. Plus, it’s forgiving enough that even if you’re having one of those days where you can’t seem to do anything right, this recipe has your back.

Start by preheating your oven to 180°C (350°F). Trust me, you want that oven properly heated before you even think about assembling everything. There’s nothing worse than a lukewarm oven trying to crisp up your topping.

Grab your 6 large apples and get peeling. I know, I know, peeling apples feels like it takes forever, but it’s worth it. Core them and slice into chunky pieces, about finger-width thick. You want substantial apple pieces that won’t turn to mush during baking. Toss those beautiful apple chunks with your 2 tablespoons lemon juice right away. This prevents browning and adds a bright tang that plays beautifully against the earthiness coming next.

Now for the fun part. Open your 2 packs of cooked beetroot and dice them into pieces roughly the same size as your apples. Your cutting board is going to look like a crime scene, but that ruby red color mixing with the pale apple pieces is absolutely gorgeous. Don’t stress about perfect uniformity here, rustic is the goal.

In your baking dish, combine the apples and beetroot with 65g golden caster sugar, 80ml water, 3 tablespoons arrowroot powder, 2 teaspoons ground cinnamon, 1 teaspoon vanilla extract, 1/2 teaspoon ground ginger, and 1/8 teaspoon nutmeg. Give everything a gentle toss with your hands or a large spoon until the arrowroot powder disappears and everything looks evenly coated. The mixture might look a bit odd at this point, but that’s normal.

Time for the topping, which is where this crumble really shines. In a separate bowl, combine 170g rolled oats, 130g almond flour, 130g brown sugar, 100g melted coconut oil, 65g chopped walnuts, and 1 1/2 teaspoons ground cinnamon. Mix everything with a fork until it looks like delicious, chunky clusters. The coconut oil should be melted but not hot, otherwise you’ll end up with weird clumps.

Spread the crumble mixture evenly over your fruit filling. Don’t pack it down, just let it settle naturally. Those loose bits and clusters are what create the perfect textural contrast between crispy and tender.

Slide that beauty into your preheated oven and bake for 45 minutes. You’ll know it’s done when the topping is golden brown and the filling is bubbling around the edges like a happy little fruit volcano. The kitchen will smell like heaven by this point, which makes waiting for it to cool slightly an absolute test of willpower.

Let it rest for about 10 minutes before serving. This gives the filling time to thicken properly and prevents you from burning your tongue on molten beetroot, which would be both painful and embarrassing.

Beetroot Apple Crumble Substitutions and Variations

Once you’ve fallen in love with this beetroot apple crumble, you’ll probably start eyeing your pantry and wondering what else you can throw into the mix.

I’d swap pears for apples when they’re perfectly ripe. Carrots work surprisingly well instead of beetroot, giving you that same earthy sweetness. No arrowroot? Cornstarch does the trick.

For the topping, I’ll use whatever nuts are hanging around – pecans, almonds, even pistachios if I’m feeling fancy.

Maple syrup can replace brown sugar, and butter works instead of coconut oil. Sometimes I toss in dried cranberries or a handful of seeds for crunch.

What to Serve with Beetroot Apple Crumble

Now that you’ve got this gorgeous crumble bubbling away in your oven, you’re probably wondering what’ll make it sing on the plate.

I’m telling you, vanilla ice cream is pure magic here – that cold, creamy contrast against warm, earthy beetroot? Chef’s kiss.

Greek yogurt works beautifully too, especially if you want something lighter.

The tang cuts through all that sweet, spiced goodness perfectly.

For something fancy, try custard or even a drizzle of heavy cream.

Trust me, your guests won’t know what hit them when they taste this combo.

Final Thoughts

Look, I’ll be honest – when I first heard about beetroot in dessert, I thought someone had lost their marbles.

But here we are, and I’m genuinely excited for you to try this wild combination.

This crumble breaks all the rules in the best way possible. The earthy sweetness of beetroot doesn’t overpower – it just adds this gorgeous color and subtle depth that’ll have people guessing your secret ingredient.

Will it become your new go-to dessert? Maybe, maybe not.

But it’ll definitely spark some interesting dinner conversations and prove you’re not afraid to get creative in the kitchen.

Recipe Card

Introduction: This gorgeous beetroot and apple crumble combines earthy sweet beetroot with tender apples under a golden oat topping. The beetroot adds incredible color and subtle depth while the cinnamon-spiced filling creates the perfect comfort dessert that’s bound to surprise and delight your guests.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Serves: 8

Ingredients:

*For the Filling:*

• 6 large apples (3 Granny Smith + 3 sweet apples), peeled and sliced
• 2 cooked beetroot packs, diced
• 2 tbsp lemon juice
• 65g golden caster sugar
• 80ml water
• 3 tbsp arrowroot powder
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 tsp ground ginger
• 1/8 tsp nutmeg

For the Crumble Topping:

• 170g rolled oats
• 130g almond flour
• 130g brown sugar
• 100g melted coconut oil
• 65g chopped walnuts
• 1 1/2 tsp ground cinnamon

Instructions:

1. Preheat oven to 180°C (350°F).
2. Peel and slice apples, then combine with diced beetroot in a large baking dish.
3. Add lemon juice, golden caster sugar, water, arrowroot powder, cinnamon, vanilla extract, ginger, and nutmeg to the fruit mixture. Toss everything together until well coated.
4. In a separate bowl, combine rolled oats, almond flour, brown sugar, melted coconut oil, chopped walnuts, and cinnamon for the topping.
5. Spread the crumble topping evenly over the fruit filling.
6. Bake for 45 minutes until the top is golden brown and the filling is bubbling around the edges.
7. Allow to cool for 10 minutes before serving warm.

Notes:

• Use pre-cooked beetroot to save time – fresh beetroot will need roasting for 45-60 minutes first
• Mix Granny Smith with sweeter apple varieties like Gala or Honeycrisp for balanced flavor
• Arrowroot powder can be substituted with cornstarch in equal amounts
• Make the crumble topping up to 2 days ahead and store in the refrigerator
• For a gluten-free version, verify oats are certified gluten-free
• Serve with vanilla ice cream, Greek yogurt, or custard for extra indulgence
• Leftover crumble keeps for 3 days in the fridge and reheats well in the oven

Nutritional Information:

Frequently Asked Questions

Does Beetroot Make the Crumble Taste Earthy or Sweet?

I find beetroot adds subtle earthy undertones rather than sweetness to crumbles. It’s mild and blends well with apples and spices, creating depth without overpowering the dessert’s natural sweetness.

Can I Use Fresh Beetroot Instead of Pre-Cooked Beetroot?

You can substitute fresh beetroot, but I’d recommend roasting or boiling it first until tender. Raw beetroot won’t cook through properly in the crumble’s baking time, leaving unpleasantly hard pieces.

How Long Does Leftover Beetroot Apple Crumble Last in the Fridge?

I’d store your leftover crumble in the fridge for up to four days in an airtight container. You can reheat individual portions in the microwave or warm the whole dish in the oven.

Will the Beetroot Stain My Baking Dish Permanently?

I’ve found beetroot can stain dishes, but it’s usually not permanent. I’d recommend using a glass or ceramic baking dish and soaking it immediately after serving to prevent any stubborn staining.

Can I Freeze Beetroot Apple Crumble Before or After Baking?

I’d recommend freezing before baking for best results. Assemble the crumble completely, then freeze up to three months. You can also freeze after baking, though the topping won’t be quite as crispy when reheated.