10smallGranny Smith applesbest peeled and thinly sliced
2cupsfresh or frozen blueberries
1teaspoonlemon juice
2tablespoonsalmond flour
3-4tablespoonsmaple syrup
1teaspoonvanilla extract
2teaspoonsground cinnamon
Topping
1 ⅓cuprolled oats
1cupgluten-free flour blend*
¾cuppecans
½cupcoconut nectar
¼cupmaple syrup
2teaspoonsground cinnamon
½cupcoconut oil
pinch of salt
Instructions
Preheat oven to 180°C/350°F and prepare a 9 by 13 inch glass Pyrex pan
Start by making your topping: Bring coconut oil to liquid form by placing the jar in some hot water for a few minutes.
Mix all topping ingredients in a food processor and pulse until combined. Alternatively, you may mix by hand but your topping will be more chunky because of the whole oats.
Set topping aside.
Slice apples into thin half moon slices.
Place in your pan and mix with blueberries, lemon juice, almond flour, maple syrup, vanilla and cinnamon.
Crumble the topping over the apples.
Bake for roughly 40 minutes or until apples bubble and the topping turns lightly golden.
Serve with dairy-free ice cream for some oomph.
Recipe Notes
*I used King Arthur gluten-free multi purpose flour