You’ll crumble to have this apple dessert!
Looking for a way to use the abundance of apples that come our way in the autumn? This recipe makes a great fall breakfast, snack or dessert and is a great addition to family gatherings and seasonal potluck dinners with friends! Full of fiber, Vitamin C and a host of anti-oxidants, apples are a great addition to a healthy diet and make a great snack. This recipe does contain added sugars but boosts its nutritive value by eliminating any wheat flour and dairy by using rolled oats and almond flour with coconut oil for the topping, adding plant fiber, protein and healthy nut oils. You can double this recipe and bake in a rectangular pyrex baking pan for a larger crowd or if you just love it through the week! You could also consider replacing some of the apples with your favourite berries such as blueberries or strawberries, fresh or frozen cherries or pears. You could also add additional dried currents or raisins as well. Adjust sugar to your preference.
- Gluten free
- Dairy free
- Vegan/vegetarian
Ingredients:
Filling
- 4 cups green apples, cored, peeled and finely sliced (option to leave skin on for more fiber)
- 2 tbsp – 1/4 cup pure maple syrup (option to reduce sweetness)
- 1 tsp lemon juice
- 1 – 2 tsp cinnamon powder (how much do you love cinnamon?)
- 1/2 tsp cardamom powder (optional, but a lovely addition)
- 1 tbsp arrowroot powder or corn starch
Topping
- 1 cup rolled oats
- 1/2 cup crushed walnuts or pecans (or a mix of both)
- 1/2 cup blanched almond flower
- 1/3 – 1/2 cup coconut sugar (option to add sugar to preference)
- 1/2 tsp sea salt
- 1/3 cup coconut oil
Directions:
- Pre-heat oven to 350F.
- In a medium bowl Toss sliced apples, cinnamon, cardamom, maples syrup, lemon juice and arrowroot (or cornstarch) into a bowl to coat evenly.
- In a separate bowl, combine oats, almond flower, crushed nuts, salt and work in coconut oil until evenly distributed. I squish it in my hands until thoroughly mixed.
- Spread apple filling into a square pyrex pan then top evenly with oat and nut topping, pressing the topping down lightly to compress it.
- Place in oven, uncovered, for 45 – 50 minutes.
- Remove and serve.
- Stores well in the fridge for about a week.