5 apples, peeled if not organic (I peeled two and left the skin on the rest)
2cupraspberries (frozen or fresh)
2/3cup rolled oats
1/2cup + 1tbspalmond flour
2 tbsp coconut sugar
1 tsp cinnamon
pinch salt
3 tbsp coconut oil, melted
2 tbsp maple syrup
Instructions
Preheat your oven to 180C (356F).
Start by dicing the apples into small pieces. You can either leave the skin on or peel it. I like to do it half and half so that some of the apples are peeled but there's still some color.
Place the apples and the raspberries into a big bowl or the baking dish you're using (if it's big enough to mix all of that in it) and set aside.
In a small bowl mix the 1 tbsp coconut sugar with the cardamom, ginger, and vanilla*. Sprinkle the mixture on the apples and raspberries and mix with a spoon so that everything is evenly coated. Set aside.
Make the crumble.
Into a medium bowl add the oats, almond flour, coconut sugar, cinnamon, and salt and mix well with a spoon.
Add the melted coconut oil and maple syrup and mix well.
Put the fruit mixture into a baking dish and top with the crumble. Place into the oven and bake for 40-45 minutes until golden brown on top.
Best served warm. Store in the fridge for 2-3 days.
Notes
*if you don't have vanilla powder, you can use vanilla extract but use 2tsp and add it straight to the apples, not to the dry spices.
Prep Time:15 mins
Cook Time:45 mins
Category:dessert
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