Mother Nature’s Apple Crumble

Mother Nature’s Apple Crumble

Jennifer Bain Toronto Star
Course Dessert
Cuisine American
Servings 4
Calories 306 kcal


  • Large Bowl
  • Stirring Spoon
  • Oven
  • Aluminum Foil


  • 7 tbsp. peeled chopped baking apples (preferably a mix of Honeycrisp, Granny Smith and Gala)
  • 1 tbsp. arrowroot powder or corn starch
  • 0.33 cup Sucanat coconut sugar or organic brown sugar
  • 1 tbsp. chia seeds
  • 1 tsp ground cinnamon
  • 1 tbsp. fresh lemon juice
  • 1 cup gluten-free rolled oats
  • 1 cup sliced blanched almonds
  • 0.33 cup almond meal/flour Bob’s Red Mill is gluten free
  • 0.25 cup pure maple syrup
  • 0.25 cup melted coconut oil
  • 2 tbsp. unsweetened shredded coconut
  • 1 tsp ground cinnamon
  • 1 tsp fine sea salt


  • 1
  • For filling, place apples in large bowl. Sprinkle with arrowroot powder or corn starch. Toss until combined. Stir in sugar, chia and cinnamon. Add lemon juice; stir to combine. Pour into prepared dish; smooth out evenly.
  • 2
  • For topping, in same large bowl, stir together oats, almonds, almond meal/flour, maple syrup, coconut oil, shredded coconut, cinnamon and salt until thoroughly mixed.
  • 3
  • Evenly sprinkle oat mixture over apple mixture. Cover loosely with foil. Poke several air holes in foil. Bake in preheated 375F (190C) oven until apples are just fork tender, about 35 to 45 minutes. Uncover; bake until topping is golden, about 10 to 15 minutes. Serve warm or room temperature.
Keyword Apples, Cinnamon

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