Apple & Ginger Crumble
VeganVegetarianGluten-freeDairy-free25g protein
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Ingredients
- 4red apples
- 1 tablespoonthumb-sized piece of ginger, peeled and roughly, chopped
- 6 tablespoonswater
- ½ teaspoonground cinnamon
- 1 tablespoonground cardamom
- 3 tablespoonsmaple syrup
- ½ cupold-fashioned rolled oats
- ¼ cupalmond flour
- ½ cupsliced almonds
- ½ cuppepitas (pumpkin seeds)
- 1 tablespoonsmaple syrup
- 2 tablespoonsmelted butter
- 2 teaspoonsground cinnamon
- 1 tablespoonground cardamom
- ½ tablespoonchia seeds
Nutrition
| Amount per serving | |
| Calories | 1000 |
| Fat | 53g |
| Saturated | 13g |
| Polyunsaturated | 11g |
| Carbs | 113g |
| Fiber | 19g |
| Sugar | 70g |
| Protein | 25g |
| Sodium | 12mg |
Directions
- Heat the oven to 350°F. Lightly butter a small baking dish.
- Peel and core the apples. Slice into thin wedges and finely chop the peeled ginger.
- Combine the apples, ginger, water, 4 tablespoons maple syrup, ½ teaspoon cinnamon, and 1 tablespoon cardamom in a saucepan. Cover and simmer gently for 10-15 minutes, stirring occasionally, until tender. Add a splash of water if the pan becomes dry.
- In a bowl, stir together the oats, almond flour, sliced almonds, pepitas, chia seeds, 2 teaspoons cinnamon, and 1 tablespoon cardamom. Pour in the 2 tablespoons maple syrup and melted butter. Mix until the topping forms loose, moist crumbs.
- Spoon the apple mixture into the baking dish. Spread the crumble over the fruit without pressing it down.
- Bake for 20-25 minutes, until the topping is golden and the fruit bubbles around the edges. Let stand for 5 minutes.
Notes
Serve warm with a dollop of plain yogurt.
