Ingredients
Units
Scale
- 1 tbsp coconut sugar
- 1/2 tsp ground cardamom
- 2/3-1 tsp ground ginger
- 1 tsp vanilla bean powder
- 5 apples, peeled if not organic (I peeled two and left the skin on the rest)
- 2 cup raspberries (frozen or fresh)
- 2/3 cup rolled oats
- 1/2 cup + 1 tbsp almond 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.