Ingredients

The following ingredients have 4 Servings
  • 2 Granny Smith apples (peeled, cored, and thinly sliced)
  • 2 Honeycrisp apples (peeled, cored, and thinly sliced)
  • 2 tablespoon dried cranberries (softened, chopped)
  • 1 teaspoon demerara sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ginger powder
  • 115 g hazelnuts (toasted and roughly chopped)
  • 120 g almond flour
  • 1 tablespoon rice flour (optional)
  • 4 tablespoon demerara sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 4 tablespoon coconut butter (melted)

Instruction

  • 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, demerara sugar, cinnamon, salt and coconut butter. If the mixture looks too wet add in 1 tbsp 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.