Apple & Raspberry Crumble

For the crumble topping:

• 100g ground almonds
• 100g oats (use GF if needed)
• 2 tbsp ground flaxseed
• 2 tablespoons coconut oil
• 4 tablespoons maple syrup
• 1 tsp ground cinnamon
• 1tsp ground ginger

For the fruit base:

• 2 large cooking apples
• 1 handful frozen raspberries
• 100ml approx boiling water
• A small handful of raisins

INSTRUCTIONS

1. Preheat oven to 180C.
2. Peel, core and slice the apples.
3. Place the apples in a saucepan & add the water.
4. Put the lid on the saucepan & allow to simmer on a low heat for 15 minutes until apples are soft and disintegrating.
5. Place the frozen raspberries, raisins and remaining apple puree in a small baking dish & smooth out level (I used an 18cm x 13cm ceramic dish).
6. In a mixing bowl, mix together the ground almonds, flaxseed, oats, ginger and cinnamon.
7. Melt the coconut oil and maple syrup in a small saucepan.
8. Pour the coconut oil and maple syrup over the oat mixture.
9. Mix well and then layer the topping over the fruit base.
10. Bake for 20-30 mins until golden brown

Storage: will keep in fridge for up to 1 week.

Options: swap the raspberries for any other fruit such as rhubarb or blackberries. Great served with natural yoghurt or with milk at breakfast.