I’ve been an apple crumble machine this week, making and refining this recipe three times (yes!). The apples have been so delicious and plentiful this time of year in New England and I was determined to make an apple crumble that the whole family could enjoy that was gluten and dairy free, and I think I nailed it with this one, see what you think.
This week I’ve been teaching about being present, trying to get in the gap between the past and where you’re coming from, and the future and where you are going. Each comes with its host of emotions. For me, I tend to wander off into the future and live with some anxiety. With a high school senior in the house it is easy to worry about college acceptances and wonder what the future will look like without all of us regularly under the roof. Staying present and appreciating the moments we have right now is a practice I need to perfect: just enjoying the now, the laughs, the tears, everything in between, and the crumble.
Preheat oven to 350 degrees, and get out a 9 x 13 inch baking dish with tall sides (see the photo above)
6-7 peeled and chopped apples (sprinkle a heaping tablespoon of cinnamon on them and mix around in your 9 x 13 inch baking dish)
In a bowl toss together:
2 cups of almond flour or meal
1 1/2 cups gluten free oats
1 cup brown sugar
1 1/2 T cinnamon
1/8 t nutmeg
1 t each of salt and baking soda
In a small dish, melt 1/4 cup plus 2T coconut oil in the microwave. Pour over the topping and mix together with a fork till kind of clumpy, but mixed through.
Bake in a 350 degree oven for 25 minutes, cover with a piece of tin foil for the next 30 min or so. It’s done when you can see bubbling delicious apple goodness creeping up the sides!