Oat & Nut Apple Crumble
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Apple Season is Crumble Season!
Apple season is here, and we couldn’t be happier! There’s nothing quite like the first crisp apples of the season, whether you’re enjoying them straight up or baking them into a warm apple crumble. This wholesome spin on the classic is gluten-free, dairy-free and loaded with oats, almond flour, ground flax and plenty of apple-y goodness. Cozy, delicious and perfect for the cooler days ahead!
Ingredients:
Apple filling
6 apples, peeled or unpeeled and thinly sliced
1 tbsp maple syrup (optional, depending on how sweet your apples are)
1 tbsp lemon juice
1½ tsp cinnamon
1 tsp vanilla
1 tbsp arrowroot starch
Pinch of salt
Crumble Topping
1 cup certified gluten-free rolled oats
¾ cup almond flour
⅓ cup chopped walnuts or pecans
2 tbsp ground flaxseed
3 tbsp maple syrup
3 tbsp melted coconut oil
1 tsp cinnamon
Pinch of salt
Directions:
Preheat your oven to 350°F (175°C).
Add the sliced apples to a large bowl. Toss with the maple syrup, lemon juice, cinnamon, vanilla, arrowroot and a pinch of salt until evenly coated.
Transfer the apples to an 8 × 8-inch baking dish and spread them out evenly.
In another bowl, combine the oats, almond flour, chopped nuts, ground flaxseed, cinnamon and salt.
Add the maple syrup and melted coconut oil. Stir until everything is coated and the mixture starts forming little clusters. If it seems too dry to crumble together, add another 1 tablespoon of coconut oil.
Sprinkle the crumble mixture evenly over the apples. Don't press it down too firmly; leaving it loose helps it get crisp.
Bake for 40–45 minutes, until the apples are tender and bubbling around the edges and the topping is golden.
Let it rest for 10–15 minutes before serving so the apple filling can thicken slightly.
Tip: If the topping starts getting too brown before the apples are tender, loosely cover it with foil for the remaining baking time.