Raspberry-Apple Crumble

  • 35 min
  • 12 cups
  • Easy
  • Affordable


8 medium sweet apples, such as Gala or Fuji, chopped (48 ounces)

1 pound frozen raspberries, thawed (4 cups)

2 cups oat flour (see tip, above)

2 cups rolled oats

½ cup pure maple syrup

¼ cup almond butter

2 teaspoons baking powder

¼ teaspoon sea salt


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 13×9-inch rectangular baking dish; top with raspberries.

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.

Serve warm.

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