2Granny Smith apples, peeled, cored, and thinly sliced
2Honeycrisp apples, peeled, cored, and thinly sliced
2tablespoondried cranberries, softened, chopped
1teaspoondemerara sugar
1teaspoonground cinnamon
½teaspoonground nutmeg
½ teaspoonginger powder
Topping:
115ghazelnuts, toasted and roughly chopped
120galmond flour
1tablespoonrice flour, optional
4tablespoondemerara sugar
1teaspooncinnamon
¼teaspoonsea salt
4tablespooncoconut butter, melted
Instructions
Preheat oven to 350 F/180 C.
In a large bowl, mix sliced apples, cranberries, sugar, cinnamon, nutmeg and ginger powder. Distribute the mixture evenly in a medium baking dish.
In the bowl previously used, mix together chopped hazelnuts, almond flour, rice flour (if using), demerara sugar, cinnamon, salt and coconut butter. If the mixture looks too wet add in 1 tablespoon of rice flour.
Distribute the topping mixture evenly all over the apple filling.
Place the apple crisp in the oven, and bake for about 30-40 minutes, or until the apple filling is soft and the topping is crunchy and golden-brown. If the top browns too quickly, cover with foil and continue to bake.
Once ready, remove the apple crumble from the oven and allow to cool before serving.
Notes
Crumble variations:
You can choose any apple variety, as long as it has a firm and crisp texture, and a slightly tart flavour. I like to use a combination of Honeycrisp and Granny Smith apples
You may use only hazelnuts or substitute half the amount with almond flakes, pecan nuts, walnuts or pistachio.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.