This apple crumble recipe is easier than pie, but it’s just as delicious. Its nutty topping covers a thick layer of warmly spiced fall apples. You’ll love it!
Spiced apple filling:
- 5 organic Braeburn apples, peeled and cut into 1-inch pieces
- 2 tablespoons fresh spring water
- ¼ teaspoon ground cloves
- Pinch of sea salt
- 1 tablespoon date sugar
- ½ cup ground walnuts
- ⅓ cup spelt flour
- ⅓ cup amaranth flour
- ⅓ cup crushed walnuts
- ⅓ cup date sugar
- ⅓ cup grapeseed oil
- Heaping ¼ teaspoon sea salt
- 1 teaspoon spring water, if needed
- Preheat the oven to 400°F and grease an 8×8-inch baking dish.
- Make the filling: Combine the apples, and water in a saucepan and simmer over very low heat, covered, stirring occasionally (making sure the apples don’t burn on the bottom of the pan) for 15 minutes. Uncover, stir, and add the ground cloves, date sugar, and sea salt. The apples should be tender.
- Make the topping: In a food processor, place the flour, walnuts, date sugar, grapeseed oil, and sea salt, and pulse until crumbly. Add the water if needed.
- Scoop the apple filling into the baking dish and sprinkle with the topping. Bake for 18 to 22 minutes or until lightly crisp on top.