Have some raspberries and apples to use up. Saw this on Forks Over Knives, and I'm giving it a try with modifications. I plan to freeze portions in jars to eat in the future with oats.
Apple-Raspberry Crisp
Ingredients
- 8 medium sweet apples, such as Gala or Fuji, chopped (48 ounces)
- 1 pound frozen raspberries, thawed (4 cups)
- 2 cups oat flour (which can just be oats pulverized in a food processor; I used cassava flour)
- 2 cups rolled oats
- ½ cup pure maple syrup (I did use 1/4 cup maple syrup, and substituted 1/4 cup dried plum puree)
- ¼ cup almond butter (I used peanut butter)
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 425°F.
- In a skillet over medium heat, cook chopped apples, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add a bit of water if needed to keep apples from sticking. Transfer apples to an 11-inch square or 13x9-inch rectangular baking dish; top with raspberries. (NOTE: I'm skipping this step because my apples are a little soft already; I'm going to put them into the pan and bake for 10 minutes, then add raspberries for some more time, and then add the topping and bake as below)
- In a bowl, combine oat flour, rolled oats, maple syrup, almond butter, baking powder, and salt; rub in with fingertips until mixture comes together in small clumps. Spread the crumble over the fruit. Bake until golden brown, about 20 minutes.
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