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Baked Apple Crumble

 

Now, I love raw apple crumble but there’s just something special about a warm crumble straight out of the oven. And OH the smell while its baking. Mmm. With a scoop of dairy free vanilla ice cream on top (I like coconut bliss) it’s absolutely perfect. Even more decadent with a drizzle of raw caramel sauce. This keeps in the fridge for up to 5 days once it’s baked.

 

Apple Flling

~6 cups peeled, sliced apples

2-3 tablespoons coconut sugar*

1 tablespoon coconut flour

1 tablespoon cinnamon

1 teaspoon lemon juice

 

Crumble Topping

1 cup rolled oats (certified gluten free if necessary)

1/3 cup + 1 tablespoon almond flour

1/3 cup coconut sugar

1/8 teaspoon salt

1/4 cup room temp/soft-ish coconut oil

 

Baked Apple Instructions



Preheat oven to 350F. Toss all ingredients together in a large bowl and then transfer to an 8x8" pan. Set aside.
 
*Use 2 tablespoons if using a sweet apple, more if using a more tart apple. Also, start with less cinnamon, taste the mixture and add more to your liking.

 

Crumble Topping Instructions



Pulse all DRY ingredients together for a second in a food processor. Now add teaspoons of the soft coconut oil and process until everything combines and is moist/crumbly.

Sprinkle over the apples mixture.

Bake (uncovered) for 35 minutes or until the crumble is light brown on top and the apples are soft (but NOT mushy). Pierce with a fork to test doneness.



 Heather Pace

 A classically trained chef turned raw-dessert chef, she is a travel bug, a
 chocoholic, and a certified yoga instructor. 

 www.sweetlyraw.com