Cinnamon Apple Crumble
Cinnamon Apple Crumble
Yield: 6 - 8 servings
INGREDIENTS
5 apples
2 tablespoons coconut oil
juice of 1 lemon
1 teaspoon ground cinnamon, divided
1/4 teaspoon sea salt
3/4 cup unsweetened coconut flakes
4 dried dates, pitted
METHOD
Preheat the oven to 350°F.
Grease an 8" x 8" baking dish with some of the coconut oil.
Peel and core the apples, saving the peel for use in the crumble.
Slice the apples, chopping any end bits that do not form a full slice.
Sprinkle the chopped bits of apple into the baking pan, and drizzle with half the lemon juice, sprinkle with a fourth of the cinnamon and sea salt.
Carefully spread out the apple slices on top of the chopped bits, and drizzle the remaining lemon juice on top, followed by another fourth of the cinnamon, and a pinch of sea salt.
In a food processor or blender, add the pitted dates, apple peel, melted coconut oil, remaining sea salt, cinnamon, and the coconut flakes. Process until uniformly broken down.
Spread the crumble evenly on top of the apples in the dish.
Cover with a piece of aluminum foil and bake for 45 minutes, or until the apples are soft.
Remove the cover, and bake an additional 10 minutes, or until the crumble is starting to brown.
Notes:
Leftover crumble can be stored, covered, in the refrigerator for seven days.
Shelf Life: 7 days Prep Time: 15 minutes Cook Time: 55 minutes Ready In: 1 hour 10 minutes
