Mother Nature’s Apple Crumble

This is a great alternative to the classic apple crumble laden with brown sugar and butter.  I tend to substitute a fair bit when I am making recipes.  If I have a craving for something but I am too lazy to go to the grocery store, I will use what is on hand.  In this case, I did not have almond flour/meal so I used coconut flour and crushed hazelnuts instead of almonds.  It made for a nice breakfast this morning topped with vanilla greek yogurt.  Even the kids liked it!

Makes 8 small servings

Prep Time: 25 to 30 minutes

Cook Time: 45 to 60 minutes

Gluten free, soy free, refined sugar free

Ingredients

Apple filling:

6 to 7 heaping cups peeled and chopped baking apples

(Honeycrisp, Granny Smith, or Gala apples for best results)

~ approximately 6 to 7 apples ~

1 Tablespoon arrowroot or cornstarch powder

1/3 cup Sucanat or other granulated sugar

1 Tablespoon Chia Seeds

1 Teaspoon ground cinnamon

1 Tablespoon fresh lemon juice

 

Topping:

1 cup gluten free rolled oats

1 cup thinly sliced almonds

1/3 cup almond flour

¼ cup pure maple syrup

¼ cup coconut oil, melted

2 Tablespoons unsweetened shredded coconut (optional)

1 Teaspoon cinnamon

¼ Teaspoon fine grain sea salt

 

Directions:

• Preheat the oven to 375 degrees. Lightly grease an 11 by 9 inch baking dish.
• Make the apple filling: place the apples in a large bowl and sprinkle the arrowroot powder on top. Toss until combined. Stir in the sugar, chia seeds, and cinnamon. Add the lemon juice and stir to combine. Pour the apple mixture into the prepared dish and smooth it out evenly.
• Make the Topping: in a large bowl (you can use the same one you used for the apples), stir together the oats, almonds, almond flour, maple syrup, melted coconut oil, shredded coconut, (if using), cinnamon, and salt until thoroughly mixed.
• Sprinkle the oat mixture all over the apple mixture in an even layer.
• Cover the dish with foil and poke a couple of air holes in the foil. Bake for 35 to 45 minutes, until the apples are just fork tender. Uncover the dish and bake for 10 to 15 minutes more, until the topping is golden and fragrance.
• Serve with a scoop of dairy free vanilla ice cream if desired. (Nutritional information does not included Ice Cream) The leftovers are fantastic cold, straight from the fridge, or you can reheat it in the oven for 15 to 20 minutes. It’s healthy enough for breakfast the next day too!

Tip: This crumble works with other fruit too, so use whatever is in season. Peaches and blueberries are a nice combo, although they produce a much juicier crumble.

 

Source: The Oh She Glows Cookbook (vegan recipes to Glow for the Inside Out)

By: Angela Liddon

 

Nutritional Information per serving: Calories: 343, Carbs: 40.9g, Fiber: 7.6g, Sugars: 24.1g, Sodium: 54.1mg, Protein: 5.5g

Enjoy 🙂

Lorrie

 

 

 

 

 

 

Lorrie Mickelson Registered Yoga Teacher, Certified Pilates Instructor, Certified Personal Trainer, M.A., B.A/BPHE