Best Ever Apple Crumble

All you need is:

For Filling:

6 medium apples 

1 tbsp of lemon juice

3-4 tbsp coconut sugar or maple/agave syrup (to taste)

1 1/2 tsp ground cinnamon

Pinch nutmeg & clove

1 tbsp arrowroot starch or cornstarch (for thickening, if you don’t have it at home don’t worry, cake will be as good without it)

1/4 glass fresh apple juice or water

3-4 tsp fresh grated ginger

For Dough:

1 glass gluten free rolled oats

1/2 glass almond

1/2 glass peanuts

3-4 tbsp maple/agave syrup (to taste)

1-2 tbsp cocout sugar

1/2 glass walnuts, roughly chopped

1/4 tsp sea salt

1 tsp ground cinnamon

1tsp ground ginger

Pinch nutmeg & clove

4 tbsp melted coconut oil

Here’s what you do:

Preheat oven to 180-200 C degrees.

Peel apples, quarter, remove seeds and slices them in smaller pieces. Place apples to a large mixing bowl and top with remaining filling ingredients. Toss to combine, try and adjust sweetness if needed, pour all to the medium size baking dish.

In the blender/food processor ground ½ glass of oats add them to a medium bowl, ground almonds and peanuts too, add them to the same bowl. Stir in the remaining dough ingredients, try and adjust sweetness, if necessary. Use fingers to make chunky crumbles. Pour over apples evenly.

Bake for 50 minutes to 1 hour or until the filling is bubbly and the topping is deep golden brown.

Let rest at least 30 minutes before serving. It taste delicious with ice cream, (I had mines with my homemade Chai ice cream).

Best when fresh, though leftovers keep covered in the fridge up to 3 days. Enjoy cold or warm it up in the oven before serving.