RECIPE
Time: 1 hr 20 minutes
Servings: 6-8
Ingredients:
Apple Mix:
5 apples peeled and chopped thinly (honeycrisp is my favorite)
1/4 cup lemon juice
2 tbsp water
2 tbsp pure maple syrup
1 tbsp arrowroot starch
2 tsp cinnamon
1 tsp ginger
Pinch nutmeg
Pinch clove
Crumble Mix:
1 cup buckwheat flour
2 cups rolled oats
1/2 cup chopped raw walnuts
2 tsp cinnamon
1 tsp ginger
Pinch nutmeg
Pinch clove
Pinch salt
Liquid:
1/3 cup coconut oil
1/3 cup almond butter
1/3 cup maple syrup
Method: Grease a 12x12 inch baking dish and preheat oven to 350 F. Combine apple mix ingredients in a bowl and pour into baking dish. In a new bowl, combine the crumble mix ingredients. Take a microwave-safe measuring cup and measure the coconut oil. Melt in the microwave in increments of 20 seconds until completely clear. (You could also melt it in a saucepan.) Add the almond butter to the measuring cup and stir. Heat for another 20 seconds so it is completely soft and mixed. Add the maple syrup to the cup and stir all together. Pour this liquid mixture over the crumble mix and blend with a spoon or spatula soft and crumbly. Layer the mixture over the apples in the baking dish and pat down evenly. Bake in the oven for 1 hour until the top is browned but not burned. Serve hot with a scoop of ice cream for a dessert, or allow to cool with a towel covering it overnight and serve with yogurt and berries for breakfast!