Ingredients:

  • 2 cups (300g) Granny Smith apples, peeled and finely diced
  • 2 tbsp (30ml) lemon juice
  • 1/4 cup (50g) maple syrup
  • 1/2 tsp (2g) ground cinnamon
  • 1 pinch (1g) salt
  • 1/2 cup (45g) rolled oats
  • 1/4 cup (30g) almond flour
  • 2 tbsp (30g) melted unsalted butter
  • 2 tbsp (25g) brown sugar
  • 1/4 tsp (1g) cinnamon
  • 1 1/2 cups (360ml) heavy cream, chilled
  • 1 cup (240ml) plain Greek yogurt, full fat
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) vanilla extract
  • 1/4 tsp (1g) salt

Instructions:

  1. Combine diced apples, lemon juice, maple syrup, cinnamon, and salt in a saucepan over medium heat. Simmer for 12–15 minutes, stirring occasionally, until the apples have broken down into a thick, glossy jam. Remove from heat and chill completely in the refrigerator.
  2. Preheat oven to 325°F (160°C). Mix oats, almond flour, melted butter, brown sugar, and cinnamon on a parchment-lined baking sheet. Spread evenly and bake for 8–10 minutes, stirring halfway through, until golden brown. Let cool entirely.
  3. In a large bowl, whisk together the plain Greek yogurt, granulated sugar, vanilla extract, and salt until smooth.
  4. Gently fold in the chilled heavy cream until well combined and the mixture is thickened.
  5. Pour the vanilla base into an electric ice cream maker and churn according to the manufacturer's instructions.
  6. Once the ice cream is churned, transfer to an airtight freezer-safe container. Marble in the chilled apple reduction and the toasted oat crumble using a knife or spoon.
  7. Freeze for at least 6 hours before serving.