This is a perfect fall food. Warm and inviting it will fill your kitchen with the scent of apples and spice. Roasting the apples with their skins on gives them a rosy color and richer texture. For a different twist substitute the apples with pears or pumpkin. It is a delicious ending to a Sunday dinner and terrific addition to a school day lunch box.
- 1/2 cup maple syrup
- 1 cup rolled oats
- 1 cup Almond Flour
- 1/2 cup Coconut Oil or butter, melted
- 1/4 tsp sea salt
- 1/4 cup Maple Sugar or you can use brown sugar
- 1/3 cup walnut pieces
- 12 apples - cored, sliced and slow roasted and lightly dusted with a pinch of Russian Mulling Spice
Preheat oven to 350 degrees F (175 degrees C.) Cut apples and toss with just a bit of mulling spice. Spread out on parchment and roast for 40 minutes.
Lightly grease an 9 inch pie pan. In a large bowl, combine syrup, oats, flour, salt and coconut oil. Mix until crumbly. Spread the apples and walnuts evenly on the bottom of the pan. Sprinkle maple sugar over the apples and top with remaining crumb mixture. Bake in the preheated oven for 40 to 45 minutes, or until the crumb topping becomes golden brown.
More ideas for cobblers, crisps and crumbles
- Fruit Crumble with pear and pistachio
- Johnny Cake Cobbler, with a dash of cranberries
- Apple Crumb Pie
- Roasted Harvest Fruit
Photo Credit: Julie Cecchini