Baked Apple Crumble
Now, I love raw apple crumble but there’s just something special about a warm crumble straight out of the oven. And OH the smell while its baking. Mmm. With a scoop of dairy free vanilla ice cream on top (I like coconut bliss) it’s absolutely perfect. Even more decadent with a drizzle of raw caramel sauce. This keeps in the fridge for up to 5 days once it’s baked.
~6 cups peeled, sliced apples
2-3 tablespoons coconut sugar*
1 tablespoon coconut flour
1 tablespoon cinnamon
1 teaspoon lemon juice
1 cup rolled oats (certified gluten free if necessary)
1/3 cup + 1 tablespoon almond flour
1/3 cup coconut sugar
1/8 teaspoon salt
1/4 cup room temp/soft-ish coconut oil
Baked Apple Instructions
Preheat oven to 350F. Toss all ingredients together in a large bowl and then transfer to an 8x8" pan. Set aside.
Crumble Topping Instructions
Pulse all DRY ingredients together for a second in a food processor. Now add teaspoons of the soft coconut oil and process until everything combines and is moist/crumbly.
Sprinkle over the apples mixture.
Bake (uncovered) for 35 minutes or until the crumble is light brown on top and the apples are soft (but NOT mushy). Pierce with a fork to test doneness.
A classically trained chef turned raw-dessert chef, she is a travel bug, a
chocoholic, and a certified yoga instructor.